Mcclements Menu Jobs in Usa

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.

Cooperstown Center is hiring a Registered Dietitian (RD) in Cooperstown, NY.

DUTIES:

• Assess / monitor the residents' nutritional status, provide recommendations to medical staff, and develop adequate care plans
• Evaluate special needs of residents regarding nutrition support, skin breakdown, and significant weight issues
• Coordinate procurement of nutrition support supplies and oral supplements with outside vendors as well as involved department heads
• Monitor resident meal service to ensure diet modifications are followed
• Educate residents, families and staff in concepts of nutrition & diet modification
• Routinely evaluate Dietary Care plans for effectiveness to ensure high quality of care
• Meet weekly with interdisciplinary team to review and adjust residents' plan of care
• Work closely with Speech-Language Pathologist to ensure appropriate mechanically altered diets are provided for residents with dysphagia
• Reviewing all menu changes to ensure they follow facility's policies/procedures & State/Federal guidelines
• Update diet order and menu changes in computer menu software on a daily basis
• Supervising & working closely with the dietary team to provide excellent resident care
• Conduct audits of areas relevant to providing quality nutrition care on a routine basis
• Ensure facility is in compliance with regulations and policies on weight monitoring
• Communicate with interdisciplinary team on a daily basis to provide quality care to residents

REQUIREMENTS:

• Must be a Registered Dietitian
• Degree in Nutrition or Dietetics
• Exceptional interpersonal & leadership skills
• Knowledge of applicable state and federal guidelines
• Computer literacy and proficiency with EMR software and computer-based menu systems

About us:

Cooperstown Center for Rehabilitation and Nursing is a 174-bed rehabilitation and skilled nursing facility located in the heart of the Mohawk Valley and just minutes away from the National Baseball Hall of Fame and Museum. Cooperstown Center is committed to ensuring the highest quality of life for all our residents, helping each to get stronger, healthier, and happier. We're a community of friends, neighbors, and family living life to the fullest, and we want all residents to leave Cooperstown Center with dignity and independence. Cooperstown Center is a proud member of the Centers Health Care Consortium.

Equal Opportunity Employer –M/F/D/V

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

WHO IS 7 BREW...

7 Brew is a rapidly expanding drive through beverage experience with over 600+ locations across 38 states in the US. We are one of the fastest-growing QSR brands in the world, with plans to open more domestic locations in 2026.

We're passionate about crafting delicious and unique beverages while providing a fast and friendly customer experience. We believe in creating a vibrant and energetic work environment where our team members can thrive and grow.

Our mission is to cultivate kindness one tasty drink at a time.

WHAT’S BREWING IN THIS ROLE…

The Manager of Menu Strategy & Category Management plays a key role in advancing 7 Brew’s mission to cultivate kindness by creating a positive experience. This position leads the development and execution of menu & category strategies to fuel brand growth, increase guest satisfaction, and enable operational excellence.

As the leader of the Category Management function within the greater Innovation & Category Management group, the Manager brings category strategy and menu planning to life in service to 7 Brew’s growth objectives.

THE FLAVOR YOU ADD…

Beverage Development & Prototyping

• Assist in hands-on development of new beverage concepts across 7 Brew’s current and future menu.
• Build and refine drink prototypes in a test environment, adjusting ratios, ingredients, and preparation methods to optimize taste and consistency.
• Conduct structured tastings and attribute evaluations using sensory methods.
• Document all formulations, testing notes, and revisions with precision and organization.
• Support bench-top experimentation to improve flavor balance, cost efficiency, and scalability.

Product Testing & Validation

• Execute product testing protocols, including internal tastings, small group panels, and operational simulations.
• Evaluate drink build complexity, ticket times, ingredient handling, and back-of-house flow implications.
• Identify potential operational friction points and recommend adjustments to simplify execution.
• Assist in preparing samples and materials for cross-functional reviews and pilot programs.
• Manage incoming product samples of current and future products, cataloging supplier shipments, managing inventory, organizing and executing timely test plans, and frequently being the first to review and assess a product for the Innovation group.

Operational Feasibility & Back-of-House Integration

• Apply knowledge of Brewista skills and back-of-house procedures to ensure new beverages are realistic and executable in a high-volume drive-thru environment.
• Consider equipment limitations, prep processes, storage constraints, and speed-of-service requirements during development.
• Support in-store pilots by observing preparation, gathering feedback, and documenting operational learnings.
• Partner with Field Operations and Training to understand how new products impact workflow and team experience.

Cross-Functional & Supplier Collaboration

• Assist in sourcing and testing new ingredients, flavors, and components with Supply Chain, Procurement, and FSQA functions at 7 Brew. Where appropriate, work directly with supplier partners on ingredient assessments and drink build prototypes.
• Support product evaluations for quality, consistency, shelf life, and functionality in beverage applications.
• Maintain organized records of ingredient specifications, samples, and test results.

Innovation Pipeline Support

• Help maintain organized trackers of concepts, test results, pilot learnings, and development stages.
• Contribute to innovation briefs and summaries that clearly communicate flavor intent, build instructions, and operational considerations.
• Support preparation & tear-down for stage-gate meetings, tastings, and executive reviews.

Culture of Experimentation

• Contribute to a fast-paced test-and-learn environment by actively building, tasting, iterating, and refining ideas.
• Demonstrate curiosity about flavor trends, beverage formats, and emerging ingredients.
• Help build a structured “learning library” of documented test results and best practices for future innovation.

MUST-HAVE INGREDIENTS...

Education

Bachelor’s degree required; preferred concentration in Food & Beverage Science, Culinary Arts, Marketing, or Business.

Experience

• Sufficient experience in foodservice industry, particularly in QSR and coffee shops as a barista.
• Hands-on experience preparing beverages in a fast-paced setting strongly preferred.
• Operational or back-of-house experience at 7 Brew or similar drive-thru/QSR concept is highly valued.

Skills & Attributes

Hands-On Builder: Enjoys physically making beverages, testing variations, and working in a kitchen or lab environment.

Flavor Curiosity: Strong interest in flavor pairing, ingredient functionality, beverage trends, and sensory evaluation.

Operational Awareness: Understands Brewista skills and back-of-house workflows; able to anticipate how a new drink will affect speed, prep, and execution.

Detail-Oriented: Maintains accurate documentation of formulas, tests, and results.

Adaptable & Energetic: Comfortable working in a fast-moving, experimental environment where ideas evolve quickly.

Collaborative: Works well across Marketing, Supply Chain, FSQA, Operations and Training to bring concepts to life.

Growth Mindset: Eager to learn the full innovation lifecycle from ideation through pilot and launch.

Performance Metrics

• Quality, accuracy, and organization of product testing documentation.
• Effectiveness and repeatability of beverage prototypes.
• Operational feasibility of developed concepts.
• Timely support of pilot testing and launch readiness.
• Positive cross-functional collaboration and feedback.

Career Trajectory

This role provides foundational experience in hands-on beverage R&D and innovation execution. With demonstrated growth and performance, this role enables an entry-level employee to continue developing in the food & beverage space, adding product development skillset with strategic innovation experience over time.

Cultural Fit

7 Brew’s Innovation team is entrepreneurial, fast, and flavor-obsessed. We test, taste, adjust, and repeat — constantly. The ideal candidate is curious, practical, energized by experimentation, and passionate about creating beverages that are as executable as they are exciting.

If you love asking “What happens if we try this?” — and then actually building it — this role is for you.

A new opportunity from BMRS Hospitality Recruitment:

Chef de Cuisine (Dinner / Tasting Menu) for The Restaurant at JUSTIN Vineyards & Winery

Acclaimed Michelin and Forbes Five-Star Dining in the Heart of Central Coast Wine Country

**THIS ROLE REQUIRES RELOCATION TO THE PASO ROBLES, CA AREA!**

The award winning Restaurant at JUSTIN, helmed by Executive Chef Rachel Haggstrom, features a hyper-seasonal dining experience using only the freshest, seasonal ingredients sourced from the property's 26-acre farmstead and local purveyors. Their Michelin Starred and Forbes 5-starred tasting menu is available for dinner 4 nights per week, and promises a deeply hospitality-driven experience that is tailored to ensure each guest leaves feeling full, happy, and cared for. Staunchly committed to sustainability, the restaurant was awarded a Michelin Green Star in 2025, making them the only winery in the nation to have earned both distinctions.

Guests can also enjoy a smaller, farm-to-table inspired menu for lunch and all of their food offerings are geared heavily towards wine pairing. In addition to their esteemed culinary program, JUSTIN’s sprawling Estate features an array of private event spaces, and four bespoke guest rooms that each offer their own breathtaking view of the surrounding vineyards. Seasonal, chef-driven breakfast is included with every stay, rounding out an experience that showcases only the very best of the California Central Coast. In Downtown Paso Robles, conveniently located on the square in city center, is JUSTIN's world class tasting bar that is accompanied by a selection of small bites and chocolate pairings.

Established in 1981 by founder Justin Baldwin, JUSTIN Vineyards & Winery has become widely renowned for their bold, world-class Bordeaux-style blends, and putting Paso Robles wine country on the map. The region’s distinct microclimate paired with soil rich in fossilized limestone produces bold, flavorful grapes that fully express their varietal and character. Their impressive wine library includes their flagship ISOSCELES Bordeaux blend, America’s #1 luxury Cabernet Sauvignon, small-production Reserve releases, and top-rated blends exclusively available for wine members.

JUSTIN is looking for a talented Chef de Cuisine to helm the dinner tasting menu program. Candidates should be excited to work with the local abundance of farms as well as on-site farmstead, drawing inspiration from these rich sources. The team is looking for a hands-on Chef de Cuisine who prides themselves on cultivating a positive kitchen culture, with a strong emphasis on mentoring and development. Continually striving for excellence and a collaborative personality rounds out the ideal leader. This is an amazing opportunity for a Chef looking to cook in the middle of a growing region, with incredible wine to compliment the food program. Ideal candidates will come from an extensive background in acclaimed restaurants, with a priority towards management in Michelin starred kitchens, with preferred exposure to 2 or 3 star Michelin. Consideration to be given towards James Beard, World’s 50 Best, and Forbes 5 star background.

**THIS ROLE REQUIRES RELOCATION TO THE PASO ROBLES, CA AREA!**

Compensation Package Includes:

• Base Salary in the $90-120k range DOE
• Bonus Potential
• Medical/Dental/Vision Benefits
• 401k with Company Match
• VERY Competitive PTO Plan
• Relocation Assistance

Please do not reach out to JUSTIN Winery or Restaurant directly. Qualified applicants will be contacted.

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Brad Metzger Restaurant Solutions (BMRS), a Southern California based Hospitality Recruitment and Placement firm, has established relationships with and represents the most acclaimed independent fine dining restaurants in the U.S., celebrity chef restaurant groups, casual restaurant companies, luxury hotels, country clubs and distinguished private chef clients.

Director of Culinary Operations

About La Crème

La Crème Luxury Catering is Monterey County’s only certified green, high-end, concierge-level catering company with exclusives at premier venues including The Holly Farm and WeatherTech Raceway Laguna Seca, plus our flagship oceanfront venue, Crema on Ocean View. Known for exceptional hospitality, seasonal California cuisine, and mind-blowing presentations, La Crème has been wowing clients since 2011.

Position Summary

The Director of Culinary Operations oversees all culinary operations across La Crème Catering and Crema on Ocean View. This role blends high-level leadership with hands-on execution.

You will lead menu development, production planning, food quality, kitchen systems, ordering, sanitation, event execution, and team leadership for a dynamic multi-venue catering company. You will collaborate closely with the CEO, General Manager, and sales team to ensure culinary excellence at every event — from multi-day luxury weddings to large-scale corporate activations at WeatherTech Raceway.

This position is ideal for a creative, inspired chef who lives for beautifully executed seasonal food, thrives in high-production environments, and loves creating food that wows.

Key ResponsibilitiesCulinary Leadership & Menu Development

·       Lead culinary vision for La Crème Catering and Crema on Ocean View.

·       Create modern, seasonal, high-end menus that impress visually and in flavor.

·       Maintain La Crème’s identity as the only certified green caterer in the region.

·       Stay current on culinary trends, plating styles, techniques, and innovation.

Kitchen Operations & Production Management

·       Oversee all prep, production notes, timelines, and pack lists.

·       Manage high-production catering kitchen at 1184 Forest Ave, Suite G.

·       Maintain impeccable cleanliness, organization, and hygiene standards

·       Develop and implement SOPs, recipe books, portioning guidelines, and efficiency systems.

·       Optimize prep hours, workflow, labor, and cost structure.

Ordering, Sourcing & Inventory

·       Place orders with local farms, purveyors, and artisans, prioritizing seasonal and sustainable

ingredients.

·       Track inventory, manage waste, and oversee zero-waste kitchen practices.

·       Maintain strong relationships with local producers and specialty vendors.

·       Ensure accuracy and cost control through detailed ordering and receiving systems.

Event Execution

·       Lead on-site culinary execution for weddings, corporate events, tastings, and large-format activations.

·       Manage off-site kitchen builds, equipment lists, and service flow.

·       Collaborate closely with event supervisors and service captains to ensure seamless events.

Team Training & Leadership

·       Train, coach, and mentor kitchen team members.

·       Build a positive, calm, organized, excellence-focused kitchen culture.

·       Oversee scheduling, task delegation, and accountability.

·       Maintain consistency in presentation, flavor, and hospitality.

Cross-Department Collaboration

·       Work closely with CEO (Tamie), GM, and sales/event planning teams.

·       Attend tastings, support BEO development, and help create unforgettable client experiences.

·       Contribute to menu proposals, costings, and new program development.

Qualifications & Experience

·       Minimum of 5 years in a senior chef or culinary leadership role.

·       Required: High-end catering experience, including off-site production.

·       Proven experience running a high-volume, multi-event production kitchen.

·       Strong systems-building, organizational, and logistical planning skills.

·       Excellent communication and leadership abilities.

·       Deep understanding of seasonal California cuisine and premium ingredients.

·       Ability to stay calm and effective in fast-paced, high-pressure environments.

·       Flexible schedule including nights, weekends, and event days.

·       Strong, healthy physical stamina — must be able to stand, lift, move, and work long, high-energy shifts when needed.

·       Someone who embraces an active, healthy lifestyle and takes pride in being physically capable, resilient, and ready to lead from the front.

·       Valid driver’s license required.

What Makes This Role Exceptional

·       Lead culinary operations for a beloved, top-tier, luxury catering brand.

·       Oversee and shape menus for La Crème Luxury Catering, WeatherTech Raceway events, and

our newly acquired venue.

·       Collaborate with a passionate, creative owner who loves food and design.

·       Influence multiple revenue streams on a growing hospitality platform.

·       Be part of a company with a 14-year reputation for excellence and creativity.

Compensation

·       $95,000 to $125,000 Depending on experience.  

·       Health benefits reimbursement.

·       PTO- Three weeks per year.

·       Opportunity for advancement as the company expands

FUTURE DIFFERENCE MAKERS WANTED!

CuliNEX is a clean label food and beverage development company that is dedicated to nourishing a brighter future through food innovation. We continue to grow and are looking for passionate food professionals to join our team.

If you are ready to shape the future of clean label innovation and lead a world-class product development and menu development team, let’s start the conversation!

Our Company

Since 2005, CuliNEX has been the industry’s premier consulting firm providing product development & strategic innovation services focused on clean label food products and menu items. We strive to exceed our client’s business goals by developing delicious, clean label foods that create a better planet, healthier people, and happier communities. We are now part of the JPG Resources family of companies.

What We Do

We’re passionate about creating great tasting, wholesome food. We specialize in assisting brand owners, food manufacturers, food service brands, ingredient suppliers and retailers with achieving their growth goals by bringing successful products to market. Our expertise covers a wide variety of food product categories including frozen, refrigerated and shelf stable products, seafood, bakery goods, soups and sauces, dairy products, grains, produce and menu development.

Job Summary and Mission:

The Director of Research and Development is a senior technical authority at CuliNEX, responsible for defining the R&D strategy and driving the scientific direction of the organization. Reporting to the Managing Director, you will oversee the implementation and execution of consulting services that deliver delicious and innovative clean label foods. This role is designed for a great people manager who thrives on complex problem-solving, driving technical conversations, and is excited to grow and mentor a team of food scientists and chefs.

Summary of Key Responsibilities:

Technical Strategy & Innovation

• Define the R&D processes and oversee the program of innovation efforts for the organization, ensuring CuliNEX remains at the forefront of food science and clean label technology.
• Lead complex technical projects, specifically focusing on the optimization of flavor and texture systems, product quality troubleshooting, and science-driven cost optimizations.
• Assess technical fit for incoming high-stakes projects, recommending specific scientific resources and strategic approaches to ensure successful commercialization.
• Act as technical advisor with external clients, providing consultation and representing CuliNEX through presentations and thought leadership.
• Partner with Sales team to realistically scope and technically audit new business opportunities.

Culinary Artistry & Scientific Rigor

• Champion the "Gold Standard" process, ensuring that every product developed maintains the highest level of culinary integrity while meeting rigorous commercial requirements.
• Cultivate a collaborative culture that bridges the gap between culinary artistry and food science, leading teams composed of professional research chefs, culinologists, and food scientists to create delicious, chef-inspired food at scale.
• Expand your professional impact by leading a diverse portfolio of projects in parallel, ranging from disruptive startups to global CPG giants.

Team Leadership & Mentorship

• Provide ultimate oversight on project timelines and deliverables, ensuring culinary and technical excellence is maintained.
• Mentor and grow the R&D team’s bench strength, fostering an environment of continuous learning and scientific rigor.
• Help your team boost their efficiency by applying best practices for test kitchen management, documentation, and project management. 
• Manage team workloads, ensuring the right expertise and resources are applied to every client project. 
• Foster an environment where culinary creativity is fueled by scientific discovery, encouraging the team to explore new ingredients and techniques that elevate the eating experience.

Education and Experience

• BS, MS or PhD in Food Science, Culinology or a related field
• Minimum 12 years of food product development experience, with at least 5 years in a technical leadership role.
• Proven track record of navigating diverse food categories, including frozen, shelf-stable, and fresh-prepared systems.

Knowledge, Skills, and Abilities

• Deep Ingredient Functionality: Expert-level knowledge of ingredient interactions, clean-label formulation, and the science of flavor/texture delivery.
• Manufacturing Excellence: Experience leading large-scale manufacturing plant trials and successfully scaling bench-top prototypes to commercial production.
• Regulatory & Compliance Savvy: Proficiency in product labeling, software tools such as Genesis, navigating health claims, and managing complex certifications (Organic, Non-GMO, etc.).
• Culinary & Science Integration: A genuine passion for the culinary arts with a proven ability to direct teams where chefs and scientists collaborate to achieve gold-standard targets.
• Strategic Communication: Ability to translate complex scientific concepts into actionable business insights for clients and stakeholders at the executive level.

Compensation

The salary range for this position is $120,000–$150,000 annually. Placement within the range will be based on factors including experience, qualifications, skills, and internal equity considerations. JPG Resources offers paid time off, paid holidays, a flexible work schedule, and retirement benefits. While this position does not include employer-sponsored health insurance, additional health-related benefits and other employee programs are available.

The opportunity

Delaware North Parks and Resorts is hiring a part-time Food Expeditor to join our team at Tenaya Lodge at Yosemite in Fish Camp, California. As a Food Expeditor, you will be responsible for quickly responding to changing needs within the dining room and expediting food from the kitchen to our guests as quickly as possible.

Pay

$20.00 - $20.00 / hour

Information on our comprehensive benefits package can be found at .

What we offer

• Health, dental, and vision insurance*
• 401 (k) with company match*
• Paid vacation days and holidays*
• Paid parental bonding leave*
• Tuition or professional certification reimbursement*
• Weekly pay
• Free shift meal in our employee dining room
• Commuter bonus - $10/day for 35+ miles and $20/day for 50+ miles
• Employee discounts - 20% off food and beverage, and 30% off retail
• Access to guest recreation equipment and activities
• Training and development with opportunities for internal mobility and growth, including the chance to work at our other locations nationwide

*Available for full-time, year-round team members

Life at Tenaya at Yosemite

Embark on a thrilling journey at Tenaya Lodge! Nestled near Yosemite National Park's entrance, our mountain resort promises a year-round playground for outdoor enthusiasts. Join our global team in an awe-inspiring location that inspires every day.

• Proximity to outdoor attractions, including Yosemite National Park, Bass Lake, and Sierra National Forest
• Opportunity for outdoor activities including hiking, fishing, biking, rock climbing, camping, horseback riding, and much more!

What will you do?

• Attend pre-shift briefing, taking note of important service information
• Collaborate with Chef, kitchen team members, and servers to ensure timely preparation and delivery of food; assist with the presentation of courses
• Complete any required table-side service, which may include taking and delivering orders and explaining the menu to guests
• Maintain a comprehensive knowledge of all menu items, ingredients, and preparations; be able to identify menu items and ingredients by appearance
• Maintain a clean and organized work area

More about you

• Must be at least 21 years old
• At least 1 year of experience or training as a Runner or Busser with a similar style of dining, capacity, and volume preferred
• Ability to work flexible hours, including nights, weekends, and holidays, as needed
• Must be at least 18 years of age
• No high school diploma or GED required

Physical requirements

• Constant standing, walking, bending, reaching and repetitive motions; may include walking up and down stairs
• Ability to lift up to 35 pounds for set-up, service, and clean-up
• Ability to maneuver between tables and around corners
• Visual acuity and hearing sufficient to take orders and prepare checks

Shift details

Days

Who we are

Tenaya Lodge is a 4-diamond resort located just outside the south entrance to Yosemite National Park. Surrounded by beautiful trees and granite mountains, Tenaya Lodge is the perfect environment for outdoor enthusiasts with great hiking trails, waterfalls, rivers, and creeks to explore in and around Yosemite. We provide free mountain bike rental, weekly trips to Oakhurst, and employee discounts on lodging and services. For local candidates, we offer a commute incentive for all commutes over 50 miles one way.

Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success.

Who says you can't love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you're interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we're invested in helping you achieve your career goals.

Together, we're shaping the future of hospitality — come grow with us!

Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status.

Tao Group Hospitality offers competitive benefits for all full-time team members such as:

• Medical, Dental, and Vision Coverage
• 401(k) Retirement Program with Employer Match
• Life and Disability Insurance Plans
• Ancillary Insurance Plans
• Employee Assistance Program
• Fertility & Family Forming Support and Resources
• Pet Insurance
• Employee Discounts
• TAO Savings Marketplace
• Time off and much more!

Responsible for supervising the daily activities of the heart-of-house operations and team members in accordance with department policies and procedures. Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality.

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:

• Ensures the needs of the guests are accommodated.
• Ensures the general cleanliness of the heart-of-house, and the entire venue.
• Participate in interviewing, hiring, and training new applicants and team member development of all subordinates.
• Responsible for the scheduling of assigned departments (where applicable).
• Participates in growth opportunities and team member development of all heart-of-house team members.
• Ensures safety, quality, and recipe accuracy.
• Manage the execution of regular service, catering, take-out, delivery, and all in-venue/off-premise events.
• Ensures Department of Health and company sanitation standards.
• Ensures that the venue is compliant with all federal, state, and local laws and regulations; and company policies.
• Coaches and develops heart-of-house team members by setting clear guidelines and expectations.
• Responsible for all mechanical systems being in good working order and compliant with all federal, state, and local ordinances.
• Ensures all team members are compliant with all heart-of-house standards and procedures.
• Responsible for checking cover counts, BEOs, and/or Fire Sheets.
• Ensures the preparation and delivery of menu-focus items to daily pre-service meetings.
• Proficient with all operational systems, which include payroll, inventory, and purchasing.
• Possesses in-depth knowledge of all recipes, and food menus and maintains station recipe books.
• Organize, develop and produce new recipes for potential new menu items and specials.
• Ensures the completion of all opening and closing procedures as prescribed by the company.
• Ensures expediting standards.
• Communicates clearly and concisely with all team members during service.
• Practical knowledge of the job duties of all supervised team members.
• Participates in overseeing the replacement or repair of all breakage, and damage to equipment or furniture.
• Attends, leads, and participates in any training sessions, departmental meetings, or daily pre-shift meetings.
• Learn by listening, observing other team members, and sharing knowledge while leading by example.
• Portrays a positive and professional attitude.
• Demonstrates knowledge of the venue, Tao Group Hospitality, its partners, and supporting hotel environments.
• Works as part of a team and provides help and support to all fellow team members.
• Assist and/ or complete additional tasks as assigned

TRAINING REQUIREMENTS:

• Tao Group Hospitality in-venue kitchen manager training

EDUCATION/WORKING KNOWLEDGE:

• Minimum 2-3 years of previous Culinary supervisory/management experience within a high-volume kitchen setting is required.
• Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred.
• Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required.
• Must be organized, self-motivated, and proactive with strong attention to detail.
• Proficient with computers (Microsoft Products), POS, and HRIS technology.

SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE

The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions

• Ability to write, read, and verbally communicate
• Must have strong problem-solving skills
• Excellent written and verbal communication skills required
• Ability to work under pressure and meet deadlines
• Must have good positive energy throughout the day
• Must be able to read the computer monitors and print legibly
• Must be able to sit and/or stand for extended periods of time
• Must be able to move quickly through work and set the pace in the office
• Must be able to push and lift up to 75 lbs. with or without assistance
• Small to Medium office environment
• Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment
• 5-25% Local Travel (United States)
• Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume
• May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required
• Maintain a professional, neat, and well-groomed appearance adhering to Company standards
• Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner
• Ability to maintain a high level of confidentiality
• Ability to handle a fast-paced, busy, and somewhat stressful environment