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Answer any specific questions included in the job advertisement." cols="30" rows="6"></textarea></div> </div> <div class="row"> <div class="col-xs-12 col-sm-6 col-md-7"> <div class="checkbox"> <label> <input type="checkbox" checked id="tos" name="data[Worker][agreed_to_terms]" tabindex="70" /> <div class="gray-text"> I agree to the <a title="Terms of Service" target="_new" href="/pages/termsWorkers">Terms of Service</a><br /><span class="tos-date">(Updated 2012-11-06)</span> </div> </label> </div> </div> <div class="col-xs-12 col-sm-6 col-md-5"> <div class="apply-button"> <a href="#" id="submit-btn" data-loading-text="Uploading..." class="light-green-btn" role="button" title="Submit Application" style="width:100%;">SUBMIT APPLICATION</a> </div> </div> </div> </form> </div> </div> </div> </div> <div id="apply-form-location"> </div> <hr /> </div> <div class="job-post-details"> <div id="job-description"> <h3>Job description</h3> <p><strong>Department: Operations</strong></p> <p><strong>Reports to</strong>: General Manager</p> <p><strong>Position Summary</strong>: Work closely with the General Manager for the total operations of a single The Boiling Crab Restaurant, including building sales and all other aspects of profit and loss, hiring/training of management and hourly team, daily execution of safety/sanitation, quality food preparation and guest service. The Kitchen Manager is responsible for the proper execution, and operation of the kitchen department, including all hiring/training of assistant kitchen managers and hourly team. May assume responsibility overseeing another cost are or specific hourly department other than the kitchen. Assist GM with restaurant specific priority plan tactic accomplishment. Share responsibility with the GM for the cleanliness, repair and maintenance of the physical building. </p> <p><strong>Major Responsibilities:</strong> Primary duties and responsibilities include but are not limited to the following:</p> <p> Effectively and efficiently manage restaurant by following the best practices of the Company and The Boiling Crab Standards to ensure Guest satisfaction and profit maximization</p> <ul> <li>Manage day to day operations during scheduled shifts that includes daily decision making, Team Member support, Guest interaction, scheduling, planning while upholding standards, product quality and cleanliness</li> <li>Optimize profit by scheduling labor efficiently and ordering food and supplies to maintain appropriate inventory, portion correctly, minimize waste, etc.</li> <li>Prepare end of shift reports including Daily Labor, Food Control and Daily Sales</li> <li>Immediately communicate equipment problems, practice good preventative maintenance on store assets</li> <li>Increase sales by ensuring guest satisfaction and prompt problem resolution</li> <li>Exemplify and recognize legendary (Excesstasy) acts of leadership and quality to ensure 100% Guest satisfaction</li> <li>Exercise good judgment and decision making in escalating concerns and aggressively resolve issues</li> <li>Ensure the environment in the restaurant supports our core values, taking care of OUR Team Member’s, Guests and Company</li> <li>Responsible for compliance with OSHA, local health and safety codes as well as Company safety and security policies. Emphasize safety, sanitation and security awareness, and ensure that Team Members are properly trained to create a safe work environment</li> <li>Maintain food quality standards for the restaurant. Oversee all phases of food procurement, production and service, including inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards</li> <li>Conduct line checks in accordance with Company standards</li> <li>Ensure the cleanliness of the kitchen by maintaining to specified standards</li> <li>Responsible for the selection, on boarding and retention of Team Members through motivation, recognition, coaching and development</li> <li>Responsibly delegate and follow up on tasks while remaining accountable overall for kitchen and Team Members</li> <li>Regularly measure and evaluate service standards by using various feedback tools to develop and implement plans for continuous service improvement</li> <li>Adhere to Federal, State and local laws in addition to Company policy(regulate compliance with work authorization/liquor service/wage and hour laws and, where applicable, break requirements), holds team members accountable to these standards</li> <li>Ensure that HOH team avoid cross contamination improper food handling and/or storage practices, etc., through proper training and supervision</li> <li>Set performance expectations and monitor training process to ensure quality of training</li> <li>Prepare and conduct performance appraisals and one to ones within assigned department and take any necessary disciplinary action in line with Company standards</li> <li>Ensure complete and timely execution of corporate & local restaurant marketing programs</li> <li>Champion and adhere to all Company standards and policies including the Code of Conduct, Attendance and Uniform and Appearance policy</li> <li>Resolution oriented/protects Company assets; prevent /diffuse situations that create potential risks to the organization</li> </ul> <p>Essential Requirements: </p> <ul> <li>High School Diploma required; some college or hospitality background preferred</li> <li>A proven drive for quality guest service in the Hospitality Industry</li> <ul> <li>Ability to problem solve and handle high stress situations in a fast paced environment</li> <li>2 - 3 years of experience in a position of increasing responsibility in the hospitality industry</li> <li>High motivation with strong interpersonal, organizational, and time management skills</li> <ul> <li>Excellent written and verbal communication skills</li> <li>Strong leadership and assessment skills</li> <li>Able to act quickly and decisively</li> <li>Ability to lift up to 50 pounds</li> <li>Willingness to work irregular hours, nights and weekends, while on your feet</li> <ul> <li>Ability to demonstrate and teach Slater’s mission and culture</li> <li>ServSafe Manager’s Certificate </li> </ul> </ul> </ul> </ul> </div> </div> <p class="voffset4"><strong>Other jobs you may like</strong></p> <p class="similar-job-title"><a href="https://www.jobs2careers.com/click.php?jid=709349d93c0c73eddd1d913c1&ri=9be1eb9339f24fca9423f30a7f13187b&job_loc=San+Diego%2CCA&q=Kitchen+Manager&spl=v1%253AR45l8YT%252BpQbFmmKa%253AUMgHCcIoiVlw2kw5YeeE%252Bg%253D%253D%253AkVYlKbdEzGkHUswN6P2U5nJ%252Bxh6v1tdtcVbbdqzaWBsX15sslLFrVKiYOrcW%252Fs6vvevhd6AyIkkUNcqeb7pmU5374a8IFMPSdumMKJovR1XYi3dtI2V%252BuQ%252FnYRJu0m4WrQud&encrypt=0&l=San+Diego%2C+CA&query_category_id=485000&t=simplyhired.com&jobkey-30217200436/" class="blue-link" target="_blank">Regional Culinary Manager</a></p> <p class="similar-job-company">King's Seafood Company - 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<span class="text-muted">San Diego, CA</span></p> <p class="text-muted similar-job-date"> 6 days ago </p> <p class="voffset4"> <strong>Apply to jobs on the go with Proven mobile</strong> </p> <div> <a href="/candidates/app" target="_blank" title="Download the iPhone App"> <img src="/css/images/App_Store_available.png" width="112" /> </a> <a href="/candidates/app/google" target="_blank" title="Download the Android App"> <img src="/css/images/google_play_badge.png" width="112" /> </a> </div> </div> </div> </div> </div> </div> </div> ', 'scripts_for_layout' => '<script type="text/javascript" src="/js/Views/Jobs/search_jobs.js?1619372465"></script>' ) $search_text = '' $search_location = '' $show_thank_you = (int) 0 $similar_jobs = array( (int) 0 => array( 'Employer' => array( 'company_name' => 'King's Seafood Company' ), 'UtZipcode' => array( 'city' => 'San Diego', 'state_prefix' => 'CA' ), 'User' => array( 'unique_name' => '' ), 'EmployersJob' => array( 'anonymous_post' => (int) 0, 'open' => (int) 1, 'url' => 'https://www.jobs2careers.com/click.php?jid=709349d93c0c73eddd1d913c1&ri=9be1eb9339f24fca9423f30a7f13187b&job_loc=San+Diego%2CCA&q=Kitchen+Manager&spl=v1%253AR45l8YT%252BpQbFmmKa%253AUMgHCcIoiVlw2kw5YeeE%252Bg%253D%253D%253AkVYlKbdEzGkHUswN6P2U5nJ%252Bxh6v1tdtcVbbdqzaWBsX15sslLFrVKiYOrcW%252Fs6vvevhd6AyIkkUNcqeb7pmU5374a8IFMPSdumMKJovR1XYi3dtI2V%252BuQ%252FnYRJu0m4WrQud&encrypt=0&l=San+Diego%2C+CA&query_category_id=485000&t=simplyhired.com&jobkey-30217200436/', 'title' => 'Regional Culinary Manager', 'description' => 'Join our team as a Regional Culinary Manager (RCM) where your primary focus will be on maintaining kitchen standards through training and evolving/executing new culinary initiatives. As an RCM, you will play a vital role in executing current and seasonal programs through training, validation, and maintenance, ensuring adherence to recipe standards and training guidelines. Responsibilities include overseeing training programs for back-of-house (BOH) crew and managers, maintaining training materials, and supporting culinary operations during restaurant visits. Additionally, you will analyze guest feedback reports, collaborate with the Culinary Director on action plans, and strive for continuous improvement in culinary practices. The ideal candidate will have a strong culinary background, proven experience in training and development, exceptional communication skills, and the ability to manage multiple projects simultaneously. If you're passionate about maintaining culinary excellence and driving continuous improvement, we invite you to apply for this exciting opportunity. Position will be located in Orange County/Los Angeles County.<br /><br />Here's What We'll Bring To The Table:<br /><br />Competitive salary of $100,000 - $110,000 based on experience + bonus<br />Medical, Dental, Vision, and Life insurance, plus pet healthcare discounts!<br />401k Match<br />Education Reimbursement<br />Dining Discount for you and up to 5 guests<br /><br />Essential Skills/Experience:<br /><br />Graduate from Culinary School or equivalent work experience.<br />Preferred 4 years of experience in multi-unit management.<br />Preferred 4 years of experience in a high-volume, full-service restaurant as an Executive Chef.<br />Strong documented analytical skills to assess and improve programs and operations.<br />Implementing multi-leveled training and service programs.<br />Ability to communicate in a clear, professional manner to all levels of the company.<br />Well-organized with the ability to maintain concentration and think clearly despite interruptions.<br />Ability to effectively manage culinary programs and projects, handling several simultaneously.<br />Proficiency in various computer programs such as MS Word, Excel, Outlook, and PowerPoint.<br />Valid food handler card and RSB training in California.<br />Willingness and ability to travel extensively within the region, including up to 2 weeks at a time.<br />Requires an unexpired Real ID or passport.', 'post_date' => '2024-04-18T00:27:57Z' ) ), (int) 1 => array( 'Employer' => array( 'company_name' => 'Restaurant Depot' ), 'UtZipcode' => array( 'city' => 'San Diego', 'state_prefix' => 'CA' ), 'User' => array( 'unique_name' => '' ), 'EmployersJob' => array( 'anonymous_post' => (int) 0, 'open' => (int) 1, 'url' => 'https://www.jobs2careers.com/click.php?jid=702f86d7edfc73edd6d161d11&ri=9be1eb9339f24fca9423f30a7f13187b&job_loc=San+Diego%2CCA&q=Kitchen+Manager&spl=v1%253AOQkzE4XWKmJIuJYL%253AxySu9k6spt7%252FWy22PWaJUQ%253D%253D%253AIP%252FL2%252BrkJtAX8IzLm2%252FZG596M2f%252F%252Fei%252F9k%252Fip1gSsRo8e52Bh8bFK6WuCzrZsWidb7ecfYSAqdlKIYLiYbwQRoz8A5RPwCvWnejmsqh9Sjxe4Bm77LPd1rK0VUMtvBpQITtmt%252Bw%253D&encrypt=0&l=San+Diego%2C+CA&query_category_id=485000&t=simplyhired.com&jobkey-30112592671/', 'title' => 'Inventory Controller', 'description' => '<b>Inventory Controller</b><br><br><b> FULL-TIME </b><br><br>$20.90/hr<br><br>Works closely with Assistant Branch Managers and Branch Manager to ensure efficient operations in Inventory, Front End, Cash Room, and Receiving Departments. Maintains a positive company image by providing courteous, friendly, and efficient customer service. Supports the Branch Manager in maintaining company standards. Can be responsible for holding warehouse keys. Performs manual labor as needed.<br><br>Essential Functions:<br> - Maintains the accuracy of the physical inventory at the branch.<br> - Uses a scan gun and moves merchandise as needed in order to obtain information needed<br> - Makes decisions on pricing and ensures that gross margins are maintained on a level required by corporate.<br> - Communicates margin issues to buyers and follows up for a timely response.<br> - Reviews sales price differential reports determining if front end pricing is accurate and makes the appropriate changes.<br> - Ensures that cycle counts are being conducted on a timely and regular basis.<br> - Trains all staff for inventory purposes and is responsible for the preparation and conducting of semi-annual inventories.<br> - Coordinates Inventory Control with the Receiving, Perishables, Dry Goods Floor, and Front End to make sure low stock, out of stock, negative on hand, and computer inventory is correct.<br> - Supervises Stock-taker (see # 5).<br> - Coordinates writing of adjustment vouchers to vendors for damages and meets with vendor reps to obtain their approvals.<br> - Responsible for liquor and tobacco tax filings with the proper governmental agencies.<br> - Reports shrink and research causes.<br> - Controls markdowns & voids by monitoring damages and overstock.<br> - Analyzes and determines reasons for negative inventory and margins.<br> - Reviews store statistical reports for any abnormal or erroneous data.<br> SAN-04 WS-04 WS-TC WS-LC<br><br><b>Schedule</b><br><br>Shift start: 8:00 AM<br> Shift length: 8 - 10 hours<br> 5 days/week, must be available any day<br><br><b>Benefits</b><br> <ul> <li>Health, dental, vision insurance - available after 90 days</li> <li>Paid time off</li> <li>401(k) plan</li> </ul><b>Qualifications</b><br> <ul> <li>Can lift 50 lbs</li> <li>Must be at least 18+ years old</li> </ul> Minimum of 4 years of experience in retail or wholesale. Background in Physical Inventory maintenance/control. Proven leadership skills; ability to supervise and direct employees. Ability to calculate figures and amounts such as discounts, interest, proportions, percentages, area, mass, and volume. Must be PC literate; working knowledge of MS Office; 10-key skills a big plus.<br><br><b>About Restaurant Depot</b><br><br>Restaurant Depot is a Members-Only Wholesale Cash & Carry Foodservice Supplier. Their mission is to be your one-stop shop for savings, selection, and service, seven days a week. They have been supplying independent food businesses with quality products from large cash and carry warehouse stores since 1990. They became the leading low-cost alternative to other foodservice suppliers by eliminating the overhead of a traditional distributor, focusing on the needs of independent foodservice operators and offering free membership.', 'post_date' => '2024-04-22T18:35:01Z' ) ), (int) 2 => array( 'Employer' => array( 'company_name' => 'Rosewood Hotel Group' ), 'UtZipcode' => array( 'city' => 'San Diego', 'state_prefix' => 'CA' ), 'User' => array( 'unique_name' => '' ), 'EmployersJob' => array( 'anonymous_post' => (int) 0, 'open' => (int) 1, 'url' => 'https://www.jobs2careers.com/click.php?jid=6f9a60db2f9c73ec2d8f011d1&ri=9be1eb9339f24fca9423f30a7f13187b&job_loc=San+Diego%2CCA&q=Kitchen+Manager&spl=v1%253Aj4Jpb4mA%252Frs7btgT%253Ak%252F1V4OK1Ptz%252BWcJa8e0zyg%253D%253D%253A%252FSxvWhUgjnH7SFUwB0YiTE%252F4HnJVnMLydx5%252F63S%252BAKlQ3%252F4v6PIyFBEC3McKdl%252BbHxbrIYT353DEg6OI5WErJVr0gNv9cfZs%252BQ%252BHgUN%252BX6z2Wt6HE9b9da%252Bs&encrypt=0&l=San+Diego%2C+CA&query_category_id=485000&t=simplyhired.com&jobkey-29956199251/', 'title' => 'Sous Chef', 'description' => '<p>Job Title Sous Chef Education High School Location Rosewood Miramar Beach Montecito - Santa Barbara, CA US (Primary) </p><p>Compensation Currency USD Job Description **Begin Your Rosewood Journey**</p><p>We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you.</p><p>We are looking for a **Sous Chef** to join our **Culinary Team**!</p><p>**Overview**</p><p>The Sous Chef is responsible for prep, set up, and providing quality service in all areas of hot food production to include, but not limited to: hot menu items, hotline specials, displays/ presentations of hot appetizers, entrees, side vegetable & potato dishes, sauce, stock, and hot sandwiches, in accordance with standards and plating guide specifications. Maintain organization, cleanliness, and sanitation of work areas and equipment. </p><p>**KEY RESPONSIBILITIES**</p><p>**Job Summary**</p><p>The Sous Chef is responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items, and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.</p><p>**Essential Duties and Responsibilities**</p><p>* Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.</p><p>* Ensure that standards are maintained at a superior level on a daily basis.</p><p>* Review the daily activities; check the following: </p><p>+ House count</p><p>+ Forecasted covers for each outlet</p><p>+ Catering activity</p><p>+ Purchases</p><p>+ Meetings</p><p>+ Appointments</p><p>+ V.I.P.'s/special guests</p><p>* Maintain complete knowledge of and ensure associates' compliance with all departmental/hotel policies and procedures.</p><p>* Establish the day's priorities and assign production and prep tasks to associates to execute.</p><p>* Review daily specials and offer feedback to Executive Sous Chef and Restaurant Manager.</p><p>* Review restaurant function sheets and make note of any changes; post function sheets for the next 7 days.</p><p>* Meet with Executive Sous Chef to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance.</p><p>* Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks.</p><p>* Take physical inventory of specified food items for daily inventory.</p><p>* Place the Daily Produces, Meat & Seafood orders.</p><p>* Requisition the days supplies and ensure that they are received and stored correctly; communicate needs with Purchasing and Storeroom personnel; ensure the quality of products received.</p><p>* Meet with the Executive Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety, and sanitation follow-up.</p><p>* Ensure that associates report to work as scheduled; document any late or absent employees.</p><p>* Coordinate breaks for associates.</p><p>* Inspect grooming and uniform of associates; rectify any deficiencies.</p><p>* Check and ensure that all opening duties are completed to standard.</p><p>* Ensure that each kitchen work area is stocked with specified tools, supplies, and equipment to meet the business demand.</p><p>* Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.</p><p>* Check P.O.S. printers on the line; ensure they are in working order and there is enough paper available for the shift.</p><p>* Ensure that all associates prepare menu items following recipes and yield guides, according to department standards.</p><p>* Monitor performance of associates and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.</p><p>* Work online during service and assist wherever needed.</p><p>* Be aware of any shortages and make arrangements before the item runs out.</p><p>* Ensure that F&B Service Associates are informed of 86'd items and the number of available menu specials throughout the meal period.</p><p>* Observe guest reactions and confer with service associates to ensure guest satisfaction.</p><p>* Promote positive guest relations at all times.</p><p>* Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.</p><p>* Monitor and handle guest complaints by following the six-step procedures and ensuring guest satisfaction.</p><p>* Conduct frequent walk-through of each kitchen area and direct respective personnel to correct any deficiencies.</p><p>* Ensure that quality and details are being maintained.</p><p>* Inspect the cleanliness of the line, floor, and all kitchen stations; direct associates to rectify any deficiencies.</p><p>* Ensure that associates maintain and strictly abide by state sanitation/health regulations and hotel requirements.</p><p>* Maintain proper storage procedures as specified by Health Department and hotel requirements.</p><p>* Instruct associates in the correct usage and care of all machinery in the kitchen operation, stressing safety.</p><p>* Complete work orders for maintenance repairs and submit to Engineering; contact Engineering directly for urgent repairs.</p><p>* Develop new menu items, test and write recipes.</p><p>* Assist Catering department with developing special menus for functions; meet with clients as requested.</p><p>* Supervise and direct the organization and preparation of food for the employee cafeteria.</p><p>* Review sales and food cost daily; resolve any discrepancies with the Controller.</p><p>* Minimize waste and maintain controls to attain forecasted food and labor costs.</p><p>* Ensure that excess item are utilized efficiently.</p><p>* Monitor and ensure that all closing duties are completed to standard before associates sign out.</p><p>* Foster and promote a cooperative working climate, maximizing productivity and employee morale.</p><p>* Oversee and direct training of new hires in specified phases of the kitchen operation; maintain an on-going training program for existing associates. </p><p>* Reevaluate positions in the kitchen and make changes wherever necessary.</p><p>* Provide feedback to associates on their performance; handle disciplinary problems and counsel employees according to hotel standards.</p><p>* Conduct scheduled performance appraisals.</p><p>* Document pertinent information in the logbook and follow up on items notated during other shifts.</p><p>* Exhibit a friendly, helpful, and courteous manner when dealing with guests and fellow employees.</p><p>* All other duties as required.</p><p>**Health & Safety**</p><p>* Be aware of and comply with safe working practices as laid down under the Health and Safety Act as applicable to your place of work. This will include your awareness of any specific hazards at your workplace.</p><p>* The wearing of appropriate protective clothing provided by or recommended by the Company will be obligatory.</p><p>* Report any defects in the building, plant, or equipment according to hotel procedure.</p><p>* Ensure that any accidents to associates, guests, or visitors are reported immediately in accordance with correct procedures.</p><p>* Attend Statutory Fire, Health & Safety training and be fully conversant with and abide by all rules concerning Fire, Health & Safety.</p><p>* Be fully conversant with: </p><p>+ OSHA Regulations</p><p>+ Risk Assessments for your department</p><p>**Confidentiality**</p><p>Whilst working for the company there will be access to a wide variety of confidential information concerning the company, guests, and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests, and associates unless otherwise stated.</p><p>**About Rosewood Miramar Beach**</p><p>Rosewood Miramar Beach features 161 ultra-luxury guestrooms across 16 acres, including a glamorous Presidential Residence, a Bridal Suite, and multi-bedroom family bungalows nestled among rolling lawns and mature landscaping. Guests are treated to estate-style service, entirely personalized to complement t</p>', 'post_date' => '2024-04-13T07:34:23Z' ) ), (int) 3 => array( 'Employer' => array( 'company_name' => 'A-Line Staffing Solutions' ), 'UtZipcode' => array( 'city' => 'San Diego', 'state_prefix' => 'CA' ), 'User' => array( 'unique_name' => '' ), 'EmployersJob' => array( 'anonymous_post' => (int) 0, 'open' => (int) 1, 'url' => 'https://www.jobs2careers.com/click.php?jid=6ffe1bd6d72c73ec2bc8b1c21&ri=9be1eb9339f24fca9423f30a7f13187b&job_loc=San+Diego%2CCA&q=Kitchen+Manager&spl=v1%253AjJBeyjLygEfFSF%252BF%253Ame44v1Xs2P15vDVQK0sqEQ%253D%253D%253ApF1gv9eHoNfpl1cATwZ04LC817oBSJOtHR9K%252FMFfzsy9UBi0hayy4z9uaMjggCOjbA5h1MF5hklUAjeK5k1phZpsgZLzma0ed9vGiZs5I5W7tGaTFNJKxAV2&encrypt=0&l=San+Diego%2C+CA&query_category_id=485000&t=simplyhired.com&jobkey-30060774158/', 'title' => 'Product Manager', 'description' => '<p><strong> A-Line Staffing is now hiring a Product Manager in San Diego CA 92130. </strong> The Product Manager would be working for a Fortune 500 company and has career growth potential. This would be <strong> full time / 40+ hours per week. </strong> </p><p><strong> If you are interested in this Product Manager position, please apply to this posting </strong></p><p><strong> Product Manager Compensation </strong></p><ul><li> The pay for this position is between $65-$69/hr per hour </li><li> Benefits are available to full-time employees after 90 days of employment </li><li> A 401(k) with a company match is available for full-time employees with 1 year of service on our eligibility dates </li></ul><p><strong> Product Manager Highlights </strong></p><ul><li> This position is a contract assignment with potential to hire on permanently based upon attendance, performance, and business needs </li><li> The required availability for this position is 8am PST 5 PM PST </li></ul><p><strong> Product Manager Requirements </strong></p><ul><li> Bachelor s degree in business administration, Information Systems, Computer Science, Engineering, or related field or equivalent work experience. </li><li> Minimum of 3 years program or product management experience </li><li> Minimum of 3 years supporting Salesforce or SAP products </li><li> High School Diploma or GED </li><li> Attendance is mandatory for the first 90 days </li></ul><p><strong> Product Manager Preferred Qualifications </strong></p><ul><li> Project Management Certification (e.g., PMP , PMI-ACP) preferred. </li><li> Second-level Agile Certification (e.g., A-CSPO, CSP-PO) preferred. </li><li> Product Management Certification preferred </li><li> Experience using agile project management tools (e.g., Jira, Confluence, VersionOne, Rally). </li><li> Salesforce experience/certification preferred. </li><li> Greenbelt/Back Belt preferred. </li><li> SAP knowledge preferred. </li></ul><p> If you think this Product Manager position is a good fit for you, please apply to this posting! </p><p> JOB ID 133827</p><p></p>', 'post_date' => '2024-04-16T04:26:24Z' ) ), (int) 4 => array( 'Employer' => array( 'company_name' => 'Navymwr' ), 'UtZipcode' => array( 'city' => 'San Diego', 'state_prefix' => 'CA' ), 'User' => array( 'unique_name' => '' ), 'EmployersJob' => array( 'anonymous_post' => (int) 0, 'open' => (int) 1, 'url' => 'https://www.jobs2careers.com/click.php?jid=709909740b0c73edddb99bef1&ri=9be1eb9339f24fca9423f30a7f13187b&job_loc=San+Diego%2CCA&q=Kitchen+Manager&spl=v1%253Ah6%252FS5tm6WzVtCQpV%253AZ0YzhOhx8JKigQhpumlThQ%253D%253D%253ABxKuo7IHZLAE5NQ%252BVjhrUZIjCfrWjHsLVYk9anvsM21Qnhxuko6WqTDgiI8Gua3XfyhAajTpIK4yIKYL3jIAf2%252FxOgoQgnvLDIDTzKc6u%252FBgfBsfzukATDiWroPQ9ODlAaNXPQ%253D%253D&encrypt=0&l=San+Diego%2C+CA&query_category_id=485000&t=simplyhired.com&jobkey-30223228129/', 'title' => 'Supervisory Kitchen Manager (Chef)', 'description' => '<p>**Supervisory Kitchen Manager (Chef)**</p><p>Announcement Number: VA-22-32749 Department: NAS Lemoore CA Location: n/a Position Status: Full-Time Salary: $40,692.00 - $56,343.00 Per Year Who May Apply: n/a Duty Stations: Lemoore Naval Air Station, California </p><p>Openings: 1 USA Jobs: Opening Date: 02/02/2022 Cutoff Date: 02/16/2022 Closing Date: 02/16/2022 **Job Summary**</p><p>This position is located in the Dining Services Division of the Fleet and Family Readiness (FFR) Department; Commander, Navy Region Southwest (CNRSW); Naval Air Station Lemoore. </p><p>**Duties and Responsibilities**</p><p>The purpose of this position is to plan, direct, supervise and coordinate the food operations for daily Commercial and Rations in Kind (RIK) service, to include catered and/or special events. Incumbent must be able to work varied work schedules to include early shift, late shift, evenings, weekends, and holidays. **Performs other duties as assigned.**</p><p>**Qualifications Required**</p><p>* At least 3 years of supervising and cooking experience in a professional kitchen.</p><p>* Knowledge of and ability to perform routine management functions such as planning, scheduling, extensive productivity methods, techniques, practices and coordinating operations of the food service operation.</p><p>* Knowledge of prices, dietetics, grades of food and meal planning. </p><p>* Knowledge of and skill in general methods of cooking, baking, preparing and serving quality food in mass quantities for large groups of people.</p><p>* Knowledge of and ability to inspect facilities for cleanliness, sanitation, personal hygiene standards and physical condition of furnishings and equipment.</p><p>* Knowledge of online ordering cost control, how to prepare cost cards and other pertinent records and reports.</p><p>* Skill in applying new methods in managing food and beverage operations.</p><p>* Ability to perform the full range of supervisory duties.</p><p>* Must have or be able to obtain and maintain a current drivers license, as travel to other facilities may be required within the normal scope of duties.</p><p>* Must be able to lift up to 50lbs unassisted.</p><p>* Must be able to communicate clearly and effectively both verbally and in writing in English.</p><p>**What to Expect Next**</p><p>Applicants who do not meet the above requirements or submit all required forms may not be considered.</p><p>Due to volume of applications received, applicants may not be notified of non-selection.</p><p>Management reserves the right to fill the vacancy by methods other than merit staffing procedures or cancel the vacancy announcement at any time during the recruitment process.</p><p>Applications submitted to any FFR facility or Program Manager other than the HRO Office will not be considered.</p><p>**Benefits**</p><p>Comprehensive benefits package available (medical, dental, life insurance, spouse & dependent life insurance, long-term disability, retirement, and 401(k) savings plan, annual and sick leave, tuition reimbursement, etc.).</p><p>**How to Apply**</p><p>Submit a NAF employment application to the NAF Human Resource 737 Avenger Ave, NAS Lemoore, California 93246 or fax to (559) ###-####. ***Applicants claiming spouse preference must complete a NAF employment application, a spousal preference form and attach copy of valid PCS orders.*** Applications may also be submitted via email to ...@navy.mil . Submitted applications will be retained for 90 days. For more information, visit our website at .</p><p>**Other Information**</p><p>**As a condition of employment participation in direct deposit/Electronic Fund Transfer upon employment is required.**</p><p>**We are an E-Verify participant.**</p><p>Dept. of the Navy NAF is **an equal employment opportunity employer**. All qualified candidates will receive consideration without regard to race, color, sex, national origin, age, disability, marital status, political affiliation, sexual orientation or any other non-merit factors. Reasonable accommodations are provided to applicants with disabilities. If reasonable accommodation is needed for any part of the application and hiring process, please contact the Human Resource Office. The decision on granting reasonable accommodations will be on a case-by-case basis.</p><p>Navy Region Southwest is a drug-free workplace. The use of illegal drugs by NAF employees, whether on or off duty, cannot and will not be tolerated. Federal employees have a right to a safe and secure workplace. Sailors and their family members have a right to reliable and productive Federal workforce.</p>', 'post_date' => '2024-04-18T07:28:16Z' ) ) ) $title_for_layout = 'Kitchen Manager at The Boiling Crab Restaurant' $metatag_description = 'Kitchen ManagerThe Boiling Crab Restaurant at Proven' $unique_name = 'the-boiling-crab-restaurant-san-diego-ca' $reference_number = '26693' $mobile_image = '' $display_company_title = 'Jobs at The Boiling Crab Restaurant' $employer = array( 'EmployersJob' => array( 'id' => '21801', 'employer_id' => '14845', 'ats_url' => '', 'url' => '', 'title' => 'Kitchen Manager', 'craigslist_city' => 'san diego', 'craigslist_sub_city' => 'city of san diego', 'craigslist_sub_sub_city' => '', 'craigslist_state' => 'California', 'open' => '1', 'post_date' => '2016-03-08 20:02:34', 'duration' => 'full time', 'anonymous_post' => '0', 'compensation' => '', 'zip' => '92126', 'description' => '<h3>Job description</h3> <p><strong>Department: Operations</strong></p> <p><strong>Reports to</strong>: General Manager</p> <p><strong>Position Summary</strong>: Work closely with the General Manager for the total operations of a single The Boiling Crab Restaurant, including building sales and all other aspects of profit and loss, hiring/training of management and hourly team, daily execution of safety/sanitation, quality food preparation and guest service. The Kitchen Manager is responsible for the proper execution, and operation of the kitchen department, including all hiring/training of assistant kitchen managers and hourly team. May assume responsibility overseeing another cost are or specific hourly department other than the kitchen. Assist GM with restaurant specific priority plan tactic accomplishment. Share responsibility with the GM for the cleanliness, repair and maintenance of the physical building. </p> <p><strong>Major Responsibilities:</strong> Primary duties and responsibilities include but are not limited to the following:</p> <p> Effectively and efficiently manage restaurant by following the best practices of the Company and The Boiling Crab Standards to ensure Guest satisfaction and profit maximization</p> <ul> <li>Manage day to day operations during scheduled shifts that includes daily decision making, Team Member support, Guest interaction, scheduling, planning while upholding standards, product quality and cleanliness</li> <li>Optimize profit by scheduling labor efficiently and ordering food and supplies to maintain appropriate inventory, portion correctly, minimize waste, etc.</li> <li>Prepare end of shift reports including Daily Labor, Food Control and Daily Sales</li> <li>Immediately communicate equipment problems, practice good preventative maintenance on store assets</li> <li>Increase sales by ensuring guest satisfaction and prompt problem resolution</li> <li>Exemplify and recognize legendary (Excesstasy) acts of leadership and quality to ensure 100% Guest satisfaction</li> <li>Exercise good judgment and decision making in escalating concerns and aggressively resolve issues</li> <li>Ensure the environment in the restaurant supports our core values, taking care of OUR Team Member’s, Guests and Company</li> <li>Responsible for compliance with OSHA, local health and safety codes as well as Company safety and security policies. 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The Kitchen Manager is responsible for the proper execution, and operation of the kitchen department, including all hiring/training of assistant kitchen managers and hourly team. May assume responsibility overseeing another cost are or specific hourly department other than the kitchen. Assist GM with restaurant specific priority plan tactic accomplishment. Share responsibility with the GM for the cleanliness, repair and maintenance of the physical building. 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Emphasize safety, sanitation and security awareness, and ensure that Team Members are properly trained to create a safe work environment Maintain food quality standards for the restaurant. Oversee all phases of food procurement, production and service, including inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards Conduct line checks in accordance with Company standards Ensure the cleanliness of the kitchen by maintaining to specified standards Responsible for the selection, on boarding and retention of Team Members through motivation, recognition, coaching and development Responsibly delegate and follow up on tasks while remaining accountable overall for kitchen and Team Members Regularly measure and evaluate service standards by using various feedback tools to develop and implement plans for continuous service improvement Adhere to Federal, State and local laws in addition to Company policy(regulate compliance with work authorization/liquor service/wage and hour laws and, where applicable, break requirements), holds team members accountable to these standards Ensure that HOH team avoid cross contamination improper food handling and/or storage practices, etc., through proper training and supervision Set performance expectations and monitor training process to ensure quality of training Prepare and conduct performance appraisals and one to ones within assigned department and take any necessary disciplinary action in line with Company standards Ensure complete and timely execution of corporate & local restaurant marketing programs Champion and adhere to all Company standards and policies including the Code of Conduct, Attendance and Uniform and Appearance policy Resolution oriented/protects Company assets; prevent /diffuse situations that create potential risks to the organization Essential Requirements: High School Diploma required; some college or hospitality background preferred A proven drive for quality guest service in the Hospitality Industry Ability to problem solve and handle high stress situations in a fast paced environment 2 - 3 years of experience in a position of increasing responsibility in the hospitality industry High motivation with strong interpersonal, organizational, and time management skills Excellent written and verbal communication skills Strong leadership and assessment skills Able to act quickly and decisively Ability to lift up to 50 pounds Willingness to work irregular hours, nights and weekends, while on your feet Ability to demonstrate and teach Slater’s mission and culture ServSafe Manager’s Certificate "/> <script type="application/ld+json"> { "@context": "http://schema.org", "@type": "JobPosting", "url": "https://www.proven.com/jobs/view/21801?ref=26693", "title": "Kitchen Manager", "description": "<h3>Job description</h3> <p><strong>Department: Operations</strong></p> <p><strong>Reports to</strong>: General Manager</p> <p><strong>Position Summary</strong>: Work closely with the General Manager for the total operations of a single The Boiling Crab Restaurant, including building sales and all other aspects of profit and loss, hiring/training of management and hourly team, daily execution of safety/sanitation, quality food preparation and guest service. 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Answer any specific questions included in the job advertisement." cols="30" rows="6"></textarea></div> </div> <div class="row"> <div class="col-xs-12 col-sm-6 col-md-7"> <div class="checkbox"> <label> <input type="checkbox" checked id="tos" name="data[Worker][agreed_to_terms]" tabindex="70" /> <div class="gray-text"> I agree to the <a title="Terms of Service" target="_new" href="/pages/termsWorkers">Terms of Service</a><br /><span class="tos-date">(Updated 2012-11-06)</span> </div> </label> </div> </div> <div class="col-xs-12 col-sm-6 col-md-5"> <div class="apply-button"> <a href="#" id="submit-btn" data-loading-text="Uploading..." class="light-green-btn" role="button" title="Submit Application" style="width:100%;">SUBMIT APPLICATION</a> </div> </div> </div> </form> </div> </div> </div> </div> <div id="apply-form-location"> </div> <hr /> </div> <div class="job-post-details"> <div id="job-description"> <h3>Job description</h3> <p><strong>Department: Operations</strong></p> <p><strong>Reports to</strong>: General Manager</p> <p><strong>Position Summary</strong>: Work closely with the General Manager for the total operations of a single The Boiling Crab Restaurant, including building sales and all other aspects of profit and loss, hiring/training of management and hourly team, daily execution of safety/sanitation, quality food preparation and guest service. The Kitchen Manager is responsible for the proper execution, and operation of the kitchen department, including all hiring/training of assistant kitchen managers and hourly team. May assume responsibility overseeing another cost are or specific hourly department other than the kitchen. Assist GM with restaurant specific priority plan tactic accomplishment. Share responsibility with the GM for the cleanliness, repair and maintenance of the physical building. </p> <p><strong>Major Responsibilities:</strong> Primary duties and responsibilities include but are not limited to the following:</p> <p> Effectively and efficiently manage restaurant by following the best practices of the Company and The Boiling Crab Standards to ensure Guest satisfaction and profit maximization</p> <ul> <li>Manage day to day operations during scheduled shifts that includes daily decision making, Team Member support, Guest interaction, scheduling, planning while upholding standards, product quality and cleanliness</li> <li>Optimize profit by scheduling labor efficiently and ordering food and supplies to maintain appropriate inventory, portion correctly, minimize waste, etc.</li> <li>Prepare end of shift reports including Daily Labor, Food Control and Daily Sales</li> <li>Immediately communicate equipment problems, practice good preventative maintenance on store assets</li> <li>Increase sales by ensuring guest satisfaction and prompt problem resolution</li> <li>Exemplify and recognize legendary (Excesstasy) acts of leadership and quality to ensure 100% Guest satisfaction</li> <li>Exercise good judgment and decision making in escalating concerns and aggressively resolve issues</li> <li>Ensure the environment in the restaurant supports our core values, taking care of OUR Team Member’s, Guests and Company</li> <li>Responsible for compliance with OSHA, local health and safety codes as well as Company safety and security policies. Emphasize safety, sanitation and security awareness, and ensure that Team Members are properly trained to create a safe work environment</li> <li>Maintain food quality standards for the restaurant. Oversee all phases of food procurement, production and service, including inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards</li> <li>Conduct line checks in accordance with Company standards</li> <li>Ensure the cleanliness of the kitchen by maintaining to specified standards</li> <li>Responsible for the selection, on boarding and retention of Team Members through motivation, recognition, coaching and development</li> <li>Responsibly delegate and follow up on tasks while remaining accountable overall for kitchen and Team Members</li> <li>Regularly measure and evaluate service standards by using various feedback tools to develop and implement plans for continuous service improvement</li> <li>Adhere to Federal, State and local laws in addition to Company policy(regulate compliance with work authorization/liquor service/wage and hour laws and, where applicable, break requirements), holds team members accountable to these standards</li> <li>Ensure that HOH team avoid cross contamination improper food handling and/or storage practices, etc., through proper training and supervision</li> <li>Set performance expectations and monitor training process to ensure quality of training</li> <li>Prepare and conduct performance appraisals and one to ones within assigned department and take any necessary disciplinary action in line with Company standards</li> <li>Ensure complete and timely execution of corporate & local restaurant marketing programs</li> <li>Champion and adhere to all Company standards and policies including the Code of Conduct, Attendance and Uniform and Appearance policy</li> <li>Resolution oriented/protects Company assets; prevent /diffuse situations that create potential risks to the organization</li> </ul> <p>Essential Requirements: </p> <ul> <li>High School Diploma required; some college or hospitality background preferred</li> <li>A proven drive for quality guest service in the Hospitality Industry</li> <ul> <li>Ability to problem solve and handle high stress situations in a fast paced environment</li> <li>2 - 3 years of experience in a position of increasing responsibility in the hospitality industry</li> <li>High motivation with strong interpersonal, organizational, and time management skills</li> <ul> <li>Excellent written and verbal communication skills</li> <li>Strong leadership and assessment skills</li> <li>Able to act quickly and decisively</li> <li>Ability to lift up to 50 pounds</li> <li>Willingness to work irregular hours, nights and weekends, while on your feet</li> <ul> <li>Ability to demonstrate and teach Slater’s mission and culture</li> <li>ServSafe Manager’s Certificate </li> </ul> </ul> </ul> </ul> </div> </div> <p class="voffset4"><strong>Other jobs you may like</strong></p> <p class="similar-job-title"><a href="https://www.jobs2careers.com/click.php?jid=709349d93c0c73eddd1d913c1&ri=9be1eb9339f24fca9423f30a7f13187b&job_loc=San+Diego%2CCA&q=Kitchen+Manager&spl=v1%253AR45l8YT%252BpQbFmmKa%253AUMgHCcIoiVlw2kw5YeeE%252Bg%253D%253D%253AkVYlKbdEzGkHUswN6P2U5nJ%252Bxh6v1tdtcVbbdqzaWBsX15sslLFrVKiYOrcW%252Fs6vvevhd6AyIkkUNcqeb7pmU5374a8IFMPSdumMKJovR1XYi3dtI2V%252BuQ%252FnYRJu0m4WrQud&encrypt=0&l=San+Diego%2C+CA&query_category_id=485000&t=simplyhired.com&jobkey-30217200436/" class="blue-link" target="_blank">Regional Culinary Manager</a></p> <p class="similar-job-company">King's Seafood Company - 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filemtime - [internal], line ?? include - APP/View/Layouts/responsive.ctp, line 69 View::_evaluate() - CORE/Cake/View/View.php, line 961 View::_render() - CORE/Cake/View/View.php, line 923 View::renderLayout() - CORE/Cake/View/View.php, line 546 View::render() - CORE/Cake/View/View.php, line 481 Controller::render() - CORE/Cake/Controller/Controller.php, line 960 JobsController::view() - APP/Controller/JobsController.php, line 1338 ReflectionMethod::invokeArgs() - [internal], line ?? Controller::invokeAction() - CORE/Cake/Controller/Controller.php, line 490 Dispatcher::_invoke() - CORE/Cake/Routing/Dispatcher.php, line 193 Dispatcher::dispatch() - CORE/Cake/Routing/Dispatcher.php, line 167 [main] - APP/webroot/index.php, line 118
The Boiling Crab Restaurant
Department: Operations
Reports to: General Manager
Position Summary: Work closely with the General Manager for the total operations of a single The Boiling Crab Restaurant, including building sales and all other aspects of profit and loss, hiring/training of management and hourly team, daily execution of safety/sanitation, quality food preparation and guest service. The Kitchen Manager is responsible for the proper execution, and operation of the kitchen department, including all hiring/training of assistant kitchen managers and hourly team. May assume responsibility overseeing another cost are or specific hourly department other than the kitchen. Assist GM with restaurant specific priority plan tactic accomplishment. Share responsibility with the GM for the cleanliness, repair and maintenance of the physical building.
Major Responsibilities: Primary duties and responsibilities include but are not limited to the following:
Effectively and efficiently manage restaurant by following the best practices of the Company and The Boiling Crab Standards to ensure Guest satisfaction and profit maximization
Essential Requirements:
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3 | SELECT `User`.`unique_name`, `User`.`email_validated` FROM `proven_production`.`users` AS `User` LEFT JOIN `proven_production`.`workers` AS `Worker` ON (`Worker`.`user_id` = `User`.`id` AND `User`.`is_worker` = 1) WHERE `User`.`id` = 352864 AND `User`.`active` = 1 LIMIT 1 | 1 | 1 | 0 | |
4 | SELECT `EmployerMobileImage`.`file_name` FROM `proven_production`.`employer_mobile_images` AS `EmployerMobileImage` WHERE `EmployerMobileImage`.`employer_id` = 14845 LIMIT 1 | 0 | 0 | 0 | |
5 | SELECT `User`.`unique_name`, `User`.`email_validated` FROM `proven_production`.`users` AS `User` LEFT JOIN `proven_production`.`workers` AS `Worker` ON (`Worker`.`user_id` = `User`.`id` AND `User`.`is_worker` = 1) WHERE `User`.`id` = 352864 AND `User`.`active` = 1 LIMIT 1 | 1 | 1 | 0 | |
6 | SELECT `BillingTransaction`.`id` FROM `proven_production`.`billing_transactions` AS `BillingTransaction` WHERE `BillingTransaction`.`employers_job_id` = 21801 ORDER BY `BillingTransaction`.`created_date` desc LIMIT 1 | 1 | 1 | 0 | |
7 | SELECT `EmployersJob`.`title`, `EmployersJob`.`description`, `UtZipcode`.`city`, `UtZipcode`.`state_prefix`, `EmployersJob`.`zip` FROM `proven_production`.`employers_jobs` AS `EmployersJob` LEFT JOIN `proven_production`.`ut_zipcodes` AS `UtZipcode` ON (`EmployersJob`.`zip` = `UtZipcode`.`zipcode`) WHERE `EmployersJob`.`id` = 21801 LIMIT 1 | 1 | 1 | 1 |