Parkhurst Dining Jobs in Usa

• Maintain a clean and sanitary work environment, participate in pre and post shift cleaning and organization to include but not limited to: kitchen equipment, walk in fridge/freezer storage, dry storage, trash, recycle, mopping, sweeping
• Prepare & serve food items according to standardized recipes and chef specifications
• Follow daily preparation list to ensure items are ready for service
• Assist with storage of food deliveries
• Report any problems with food product, kitchen equipment or work area to a Chef/Sous chef
• Work a food station during service, including direct guest interaction if working in a guest facing restaurant
• Ensure Manager is aware of guest comments and concerns
• Safely operate and train others on the operation of various kitchen equipment to include oven, grill, flattop, soup kettles, slicers, robo-coupe, immersion blender
• Ensure accurate portion sizes and presentation of dishes to meet both quality standards and customer expectations
• Manage cooking times to ensure food is prepared and served in a timely manner, especially during peak hours
• Work closely with kitchen team members to ensure smooth operation and effective communication during food service
• Other duties as assigned
  
  

• Culinary School graduate preferred
• 1-2 year(s) of experience in a commercial kitchen preferred
• ServSafe or similar food safety course certification is preferred
  
  

• Proficient written and verbal communication English skills, Spanish a plus
• Proficient experience in guest facing roles
• Knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more
• Knowledge of food handling, safety and other restaurant guidelines
• Knowledge of simple sauce and dressing
• Strong analytical and problem-solving skills
• Excellent time management skills
• Ability to manage difficult or emotional situations whether they be customer or employee related
• Ability to work under stressful circumstances
• Ability to quickly adapt to changes in processes, customer flow, environments, and tasks
• Ability to engage with customers in a positive and helpful manner
• Ability to work in collaboration with others to achieve team goals
  
  

• Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time
• Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
• Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)
  
  

• Paid Time Off Programs
• Paid Leave Programs
• Employee Ski Pass and Dependent Ski Passes
• Other company perks
  
  

• Supervise and coordinate restaurant staff to ensure exceptional guest service and efficient operations
• Train, motivate, and provide feedback to staff to maintain high service standards
• Oversee daily restaurant activities, including guest seating, order taking, and food delivery
• Ensure food quality, cleanliness, and presentation meet hotel standards
• Handle guest complaints and resolve service issues promptly and professionally
• Maintain records of employee needs and responsibilities including time off requests, schedules, tip sheets, and Personal Action Forms (PAFs)
• Collaborate with the kitchen to ensure timely and accurate food preparation
• Monitor staff performance and assist with performance evaluations
• Ensure adherence to health, safety, and sanitation standards in the restaurant
• Assist with opening and closing procedures, including restaurant setup and cleanup, cash handling and processing of guest payments accurately
• Conduct daily pre-meal meeting and tasting in congruence with Chef and Restaurant Manager, ensuring staff’s knowledge of food, menus, beverage, wine and service
• Maintain high level of guest satisfaction, make immediate corrective action when guests needs are not met
• Other duties as assigned
  
  

• Bachelor's degree in hospitality management, or related field preferred
• Four years' experience in food service environment required
• Two years in a supervisory role preferred
  
  

• Strong knowledge of restaurant operations, including service, food preparation, and sanitation standards
• Excellent leadership and team management skills to motivate and guide staff
• Knowledgeable about 5-star standards
• Ability to handle guest concerns, complaints, and feedback in a professional and efficient manner
• In-depth knowledge of food and beverage menus, including ingredients, preparation, and presentation
• Strong communication skills for interacting with guests, staff, and management
• Ability to manage time effectively, multitask, and prioritize in a fast-paced environment
• Proficiency in point-of-sale (POS) systems and restaurant management software
• Ability to train, coach, and develop staff to improve performance and service quality
• Strong organizational skills to manage reservations, schedules, and inventory
• Knowledge of health, safety, and sanitation regulations in a restaurant setting
• Ability to monitor and maintain inventory levels of food, beverages, and supplies
• Strong problem-solving skills to address operational challenges and guest issues
• Ability to maintain a calm and composed demeanor under pressure
• Flexibility to work evenings, weekends, and holidays as needed
  
  

• Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time
• Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
• Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)
  
  

• Health, Dental and Vision Insurance Programs
• Flexible Spending Account Programs
• Life Insurance Programs
• Paid Time Off Programs
• Paid Leave Programs
• 401(k) Savings Plan
• Employee Ski Pass and Dependent Ski Passes
• Other company perks
  
  

Company Description

The Margaritaville Hotel Kansas City is now open, bringing a relaxed island-inspired escape to the heart of the Midwest. The hotel features 228 thoughtfully designed guestrooms and suites, each reflecting Margaritaville’s signature style inspired by the sea, sand, sun, and sky.

Guests can enjoy a variety of resort-style amenities, including an outdoor pool, family-friendly entertainment and activities, flexible meeting and event spaces, family arcade, and a retail shop. The property also features restaurants and bars, offering vibrant dining experiences that capture the brand’s laid-back spirit.

Designed to blend relaxation with entertainment, Margaritaville Hotel Kansas City provides a unique hospitality experience for travelers, event guests, and locals alike.

Role Description

At Margaritaville, we don’t just host events — we create island-inspired experiences where the vibe is relaxed, the service is exceptional, and every celebration feels like an escape.

We’re looking for a Banquet Manager who can lead the crew, bring energy to every event, and deliver unforgettable guest experiences. If you thrive in a fast-paced environment, enjoy bringing events to life, and know how to keep the good times rolling while maintaining top-tier service standards, this might be the perfect opportunity.

What You’ll Do

• Lead, train, and inspire banquet team members to deliver exceptional guest service
• Oversee event setup, execution, and breakdown to ensure seamless operations
• Partner with Sales, Culinary, and Event Planning teams to bring each event vision to life
• Ensure all banquet functions meet company standards for quality, presentation, and service
• Manage staffing levels, scheduling, and labor controls
• Monitor banquet inventory, equipment, and supplies
• Maintain compliance with health, safety, and sanitation standards
• Address guest feedback promptly and professionally
• Uphold and promote the Margaritaville culture and brand standards

Qualifications

• 2+ years of banquet or event management experience (hotel or resort preferred)
• Strong leadership and team development skills
• Excellent organizational and multitasking abilities
• Ability to work flexible hours, including nights, weekends, and holidays
• Knowledge of food & beverage operations and service standards
• Strong communication and problem-solving skills
• A true passion for hospitality and creating memorable guest experiences
• Customer Satisfaction and Customer Service skills to ensure client needs are prioritized and guests have an exceptional experience
• Expertise in Food & Beverage operations, including knowledge of banquet event preparation, menu planning, and service standards
• Experience in Hiring and staff management, including the ability to lead, train, and mentor teams
• Strong organizational and time management skills with an ability to multitask and adapt to a fast-paced environment
• Previous experience in hospitality or event management required

• Prepare & serve food items according to standardized recipes and chef specifications
• Follow daily preparation list to ensure items are ready for service
• Cook food to order
• Work and maintain sauté, grill, and roasting stations
• Help organize kitchen items including, dry goods, kitchen equipment, storage containers, cleaning supplies, and food deliveries
• Set up, work, and breakdown station
• Maintain a clean and sanitary work environment, participate in pre and post shift cleaning and organization to include but not limited to kitchen equipment, walk in fridge/freezer storage, dry storage, trash, recycle, mopping, sweeping
• Work closely with kitchen team members to ensure smooth operation and effective communication during food service
• Submit production needs for following day by shift end
• Other duties as assigned
  
  

• Culinary degree or equivalent preferred
• 1 year of food preparation experience preferred
• ServSafe or similar food safety course certification preferred
  
  

• Proficient written and verbal communication English skills, Spanish a plus
• Knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more
• Knowledge of food handling, safety and other restaurant guidelines
• Knowledge of simple sauce and dressing
• Excellent time management skills
• Ability to work under stressful circumstances
• Ability to quickly adapt to changes in processes, customer flow, environments, and tasks
• Ability to engage with customers in a positive and helpful manner
• Ability to work in collaboration with others to achieve team goals
  
  

• Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time
• Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
• Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)
  
  

• Paid Time Off Programs
• Paid Leave Programs
• Employee Ski Pass and Dependant Ski Passes
• Other company perks
  
  

Company Description

We are an Irish owned and operated bar in the heart of Boston, hosting events, live music and sports seven days a week!

opportunity for growth & progression in your hospitality career throughout the group.

- flexible schedule

- Paid vacation

- Staff Meals

- Staff Discount

- Gym Membership

Role Description

This is a full-time on-site role for a floor Manager at The Dubliner Boston located in Boston, MA. The floor Manager will be responsible for overseeing the daily operations of the floor, ensuring excellent customer service, managing tables, handling guests' questions and maintaining a welcoming and efficient dining experience for customers.

High volume and team leading experience is a must!

Qualifications

• Prior experience in restaurant management or a similar role
• Strong leadership and organizational skills
• Excellent communication and interpersonal skills
• Ability to multitask and work in a fast-paced environment
• Knowledge of restaurant operations and food safety regulations
• Customer-focused mindset and ability to handle customer concerns
• Flexibility to work evenings, weekends, and holidays

As a lead housekeeper II, you will thoroughly clean all interior spaces, including dusting, vacuuming, mopping, and sanitizing. You will maintain cleanliness and organization in all rooms to ensure a welcoming and comfortable environment. Responsibilities include washing, ironing, and folding clothes and linens, as well as caring for delicate materials, following specific care instructions for high-end fabrics and furnishings. Among other duties, you will plan and prepare meals based on the dietary preferences and requirements of the household members. You will also ensure the kitchen is stocked with necessary ingredients and supplies.

In this role, you will maintain outdoor spaces, including lawn care, gardening, and landscaping. Similarly, you will ensure the proper maintenance of the pool, outdoor furniture, equipment, and structures. Among other duties, you will conduct regular inspections of the property to identify maintenance needs and coordinate repairs. You will handle minor repairs and maintenance tasks or arrange for professional services. Responsibilities also include oversight of irrigation systems and coordination with external contractors for specialized tasks.

In this position, you will assist with travel preparations, feed and walk one small dog, and clean up after it. You will coordinate with external vendors for events and gatherings hosted at the residence. You will also assist with hosting responsibilities, including greeting visitors, ensuring their comfort, and serving refreshments. As part of your duties, you will drive household members to appointments, social engagements, and other destinations. Additionally, you will maintain the cleanliness and functionality of vehicles. When driving, you will adhere to all traffic rules and regulations.

The ideal candidate demonstrates strong organizational, communication, and interpersonal skills as well as a keen attention to detail. They are comfortable maintaining flexibility to adapt to changing schedules and priorities. The candidate can cook a variety of cuisines, including formal dining for guests, and will maintain confidentiality and discretion. They are also knowledgeable about basic household maintenance and safety procedures.

Minimum qualifications:

• Previous experience in a similar role within a private household or luxury estate

Preferred qualifications:

• Culinary skills and knowledge of various cuisines

• Experience with gardening and landscaping

Certificates, licenses, and registrations:

• Valid driver's license

• Clean driving record

Travel required:

• Less than 10%

Work hours: As noted in the Employment Agreement.

ADA tag: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements and minimum qualifications listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions and/or meet the minimum qualifications.

About Kerry

Kerry is the world's leading taste and nutrition company for the food, beverage and pharmaceutical industries. Every day we partner with customers to create healthier, tastier and more sustainable products that are consumed by billions of people across the world. Our vision is to be our customers' most valued partner, creating a world of sustainable nutrition. A career with Kerry offers you an opportunity to shape the future of food while providing you opportunities to explore and grow in a truly global environment.

About the role

Are you ready to take your culinary career to the next level? Well: you get to work with passionate and driven experts within the fields of flavors, meat ingredients, dairy, and bakery. In your role, you’ll be supporting chefs and scientist to deliver meaningful presentations internally and externally. As a unit supporting other businesses, we’re focused on performing with speed, service, and precision to cook up delicious ideas. You’ll be part of a team that is thrilled to be a force of change for the industry and that is willing to learn and collaborate in a highly focused environment.

The Culinary Associate’s responsibilities will include raw ingredient inspections, maintaining culinary SOPs for 3 state-of-the-art kitchens, and supporting chefs and scientists in executing product cuttings and presentations. You’ll get to learn and collaborate with Michelin-background chefs in presenting breathtaking food and building Kerry’s culinary brand as best in the industry.

Key responsibilities

• Responsible for the appropriate handling and storage of all food and supplies; always follow SOPs regarding the proper techniques for food handling
• Always maintain a clean and sanitary workspace in the kitchen and dining areas following established schedules, prescribed methods, and established standards
• Adhere to safety procedures in operating kitchen equipment
• Promote team work daily, communicate and report problems and concerns to the Manager
• Maintain a safe environment by following Serve-Safe standards
• Support supervisor in maintaining adequate inventory of food and supplies
• Support multiple culinary teams and other applications teams in delivering product tastings and presentations attaining to the established SOPs
• Support the culinary team in procuring ingredients for cutting and presentations
• Learn and understand Kerry technologies to create delicious dishes
• Support, and eventually, lead presentation with customer relating technologies to their businesses.

Qualifications and skills

• BPS Culinary Degree or 4 years of relevant work experience
• Strong background in restaurant cookery and advanced culinary skills.
• Proficiency at using Microsoft Excel, Word, and Power Point
• Basic understanding of food chemistry
• Would benefit from:
• Applicable food processing technology expertise.
• Experience with ingredient supplier companies.

The typical hiring range for this role is $75,602 to $123,432 annually and is based on several factors including but not limited to education, work experience, certifications, location, etc. In addition to your pay, Kerry offers benefits such as a comprehensive benefits package, incentive and recognition programs, equity stock purchase and retirement contribution (all benefits and incentives are subject to eligibility requirements).

Kerry is an equal opportunity employer. Employment decisions are made without regard to race, color, religion, national or ethnic origin, sex, sexual orientation, gender identity or expression, age disability, protected veteran status or other characteristics protected by law. Kerry will only employ those who are legally authorized to work in the United States for this opening. Any offer of employment is conditional upon the successful completion of a background investigation and drug screen. Additional information can be found at: Know Your Rights: Workplace Discrimination is Illegal ( ).

Beware of scams online or from individuals claiming to represent us. A Kerry employee will not solicit candidates through a non-Kerry email address or phone number. In addition, Kerry does not currently utilise video chat rooms (e.g., Google Hangouts) to conduct interviews. Refuse any request that asks you to provide payment to participate in the hiring process (e.g., purchasing a “starter kit,” investing in training, or something similar). Kerry will not ask you to pay any money at any point in the hiring process with the exception of reimbursable travel expenses. In addition, any payments made by Kerry will be from official firm accounts bearing the Kerry name.

CATERING SOUS CHEF

Our Catering Sous Chef is a highly skilled, hands-on culinary leader who serves as the operational backbone of the catering kitchen, bringing the Executive Chef’s vision to life through precise execution, organization, and leadership. This role is responsible for translating menus and concepts into consistent, high-quality food production across a wide range of events. Working closely with the Executive Chef and kitchen team, the Catering Sous Chef ensures prep, production, and execution run smoothly, efficiently, and on schedule. Success in this role requires strong culinary expertise, a calm and solutions-oriented approach, and the ability to lead teams in a fast-paced, high-volume catering environment.

WHAT OUR SOUS CHEF DOES:

• Support the executive chef in overseeing all kitchen and food production operations
• Supervise and coordinate kitchen staff, including prep cooks and station attendants
• Manage food preparation to ensure quality, consistency, and timely execution for events
• Lead the kitchen in the executive chef’s absence
• Ensure compliance with food safety, sanitation, and quality standards
• Monitor portion control, waste reduction, and cost efficiency
• Help manage receiving and proper storage of ingredients
• Assist with menu development, tastings, and recipe standardization
• Train staff on recipes, procedures, and equipment use
• Troubleshoot operational issues during prep
• Support scheduling, prep lists, and production planning
• Assist with execution of full-service catering events as needed
• All other duties as assigned

WHAT YOU NEED TO BE A SOUS CHEF:

• Professional culinary training or equivalent hands-on experience; experience with high volume production or catering
• 3–7 years of kitchen experience, including leadership or supervisory roles
• Knowledge of food safety, sanitation, and HACCP standards
• Able to speak, read, write, and understand the primary language(s) used in the workplace
• Ability to speak Spanish preferred, but not required
• Able to read and follow a recipe
• Ability to scale recipes and manage production timelines
• Ability to work on your feet for eight hours or more a day in a confined area with fluctuating temperatures
• Capable of lifting up to 50 pounds, as needed
• Continuous bending, stooping, reaching, twisting, and use of hands and arms
• May be exposed to allergens such as nuts, seeds, soy, shellfish, and dairy
• Strong organizational, communication and interpersonal skills
• Attention to detail, problem solver, team player
• Familiarity with catering software and/or ability and willingness to learn new platforms

WHAT WE OFFER:

• Competitive pay
• Health insurance plans available for as low as $150 per month after 30 days of employment
• Dental and vision plans
• Paid time off
• $300 dining credit per month for Farmers Restaurant Group
• Paid pregnancy and parental leave
• Voluntary benefits: short-term disability and accident insurance
• Free access to company massage therapist
• Discounted gym & yoga membership
• Free mental health therapy through our partner ComPsych, where employees and their immediate family members receive confidential sessions available virtually or in-person
• Training and career growth opportunities
• Free Employee Assistance Program

• Prepare and cook food items according to standardized recipes, ensuring consistency and quality in all dishes
• Maintain an organized and clean work environment, always adhering to sanitation and food safety standards
• Assist with managing kitchen inventory, ensuring proper stock levels, and reporting shortages or discrepancies
• Operate kitchen equipment safely and efficiently, performing basic maintenance and cleaning as needed
• Ensure accurate portion sizes and presentation of dishes to meet both quality standards and customer expectations
• Safely operate and train others on the operation of various kitchen equipment to include oven, grill, flattop, soup kettles, slicers, robo-coupe, immersion blender
• Work closely with kitchen team members to ensure smooth operation and effective communication during food service
• Manage cooking times to ensure food is prepared and served in a timely manner, especially during peak hours
• Follow all safety and health regulations, including proper food handling, storage, and cleaning procedures
• Fill out checkout lists in absence of supervisor
• Other duties as assigned
  
  

• Culinary degree or equivalent preferred
• 3 years of food preparation experience required
• ServSafe or similar food safety course certification preferred
  
  

• Proficient written and verbal communication English skills, Spanish a plus
• Proficient knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more
• Proficient experience in guest facing roles
• Knowledge of food handling, safety and other restaurant guidelines
• Knowledge of simple sauce and dressing
• Strong analytical and problem-solving skills
• Excellent time management skills
• Ability to manage difficult or emotional situations whether they be customer or employee related
• Ability to work under stressful circumstances
• Ability to quickly adapt to changes in processes, customer flow, environments, and tasks
• Ability to engage with customers in a positive and helpful manner
• Ability to work in collaboration with others to achieve team goals
  
  

• Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time
• Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
• Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)
  
  

• Paid Time Off Programs
• Paid Leave Programs
• Employee Ski Pass and Dependent Ski Passes
• Other company perks
  
  

Bar Manager – Earls Kitchen + Bar Assembly Row

At Earls Kitchen + Bar, we believe great hospitality starts at the bar – where craftsmanship, connection, and energy come together to create memorable experiences. We’re looking for a driven and passionate Bar Manager to lead our bar program, inspire our team, and deliver an exceptional guest experience every shift.

As Bar Manager, you’ll be the expert behind the wood and the leader behind the team. You’ll create an engaging, organized, and high-performing bar environment where cocktails are executed with precision, service feels effortless, and every guest leaves wanting to return.

What You’ll Do:

• Lead, coach, and develop a talented team of bartenders and bar prep partners.
• Cultivate a warm, professional bar culture that embodies both energy and excellence.
• Oversee product ordering, batch programs, and inventory with a zero-fresh-out mindset.
• Maintain impeccable bar organization and environment standards that set the tone for flawless execution.
• Drive beverage cost and waste control through attention to detail and operational ownership.
• Delivery exceptional guest experiences through responsible service, speed, and consistency.
• Create regular guests at the wood by pairing personality with polished service.

You’ll Thrive Here If You:

• Lead with positivity, professionalism, and pride in your craft.
• Value both the artistry of mixology and the discipline of execution.
• Inspire your team to grow and take ownership of their performance.
• Bring organization, urgency, and a calm energy to high-volume moments.

What’s In It for You:

• A leadership role with a growing brand that values innovation and teamwork.
• Opportunities for career growth and leadership development within the Earls family.
• Competitive compensation, dining benefits, and performance-based rewards.
• A collaborative, dynamic environment where your ideas are heard and your impact is seen.
• The chance to lead a bar program where excellence, connection, and hospitality meet.

What Success Looks Like:

• A bar team that’s engaged, skilled, and proud of their craft.
• Consistent results in beverage cost, speed of service, and guest satisfaction.
• A lively, inviting bar atmosphere that’s synonymous with the Earls experience.