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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=6f960e428c5c73ec2b43c4b21&ri=9babb5b0eb354f36bbff3d1258fa72d8&job_loc=Chula+Vista%2CCA&q=Kitchen+Manager&spl=v1%253ACtgYKKjzQuhCsoGb%253Am9X72GB501taeUMLxunAYw%253D%253D%253Aiph785bb4Cq0BwVE1PoBoSPw5fXYVamVbolKsMBVGMnphNy9VVEYmc1%252FXImmHcn%252Fchugz%252F7AS1FrcPU40wlNYMnT8LQy2aId8Wqt8hGaowT4KaURvSQLrc5OLvYvHUaISh4hAsnXLnDdVpG5jg%253D%253D&encrypt=0&l=San+Diego%2C+CA&query_category_id=485000&t=simplyhired.com&jobkey-30052978110/" class="blue-link" target="_blank">Line Cook - 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<span class="text-muted">Santee, CA</span></p> <p class="text-muted similar-job-date"> 43 minutes 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' => 'Chili's' ), 'UtZipcode' => array( 'city' => 'Chula Vista', 'state_prefix' => 'CA' ), 'User' => array( 'unique_name' => '' ), 'EmployersJob' => array( 'anonymous_post' => (int) 0, 'open' => (int) 1, 'url' => 'https://www.jobs2careers.com/click.php?jid=6f960e428c5c73ec2b43c4b21&ri=9babb5b0eb354f36bbff3d1258fa72d8&job_loc=Chula+Vista%2CCA&q=Kitchen+Manager&spl=v1%253ACtgYKKjzQuhCsoGb%253Am9X72GB501taeUMLxunAYw%253D%253D%253Aiph785bb4Cq0BwVE1PoBoSPw5fXYVamVbolKsMBVGMnphNy9VVEYmc1%252FXImmHcn%252Fchugz%252F7AS1FrcPU40wlNYMnT8LQy2aId8Wqt8hGaowT4KaURvSQLrc5OLvYvHUaISh4hAsnXLnDdVpG5jg%253D%253D&encrypt=0&l=San+Diego%2C+CA&query_category_id=485000&t=simplyhired.com&jobkey-30052978110/', 'title' => 'Line Cook - Immediate Opening', 'description' => '<div class="taleo-job-description"> <b>Role Overview</b><br> <div data-field="roleoverview" class="job-overview"> <br>Our Heart of House Team Members are responsible for setting the pace for a great shift, every shift. They provide dependable, fast service that is absolutely Chili's. If you take pride in great team work, then we want to hear from you!<br> <ul> <li>Fast hiring process</li> <li>Flexible part-time or full-time schedule</li> <li>Growth opportunities</li> <li>Great team atmosphere and culture</li> </ul> </div><br> <b>Responsibilities</b><br> <div data-field="responsibilities" class="job-responsibilities"> <ul> <li>Properly learn and execute all of our recipe procedures</li> <li>Maintain cleanliness throughout kitchen</li> <li>Follow company safety and sanitation policies and procedures</li> <li>Communicate ticket times to Team Members</li> <li>Keep food orders flowing continuously from the kitchen</li> </ul> </div><br> <b>About Us</b><br> <div data-field="aboutus" class="job-about-us"> <br>Chili's was born in Dallas, Texas in 1975. Since then, we've boldly claimed our place in the casual dining industry as the place to go for Big Mouth burgers, house smoked ribs, full on fajitas, and hand shaken margaritas! With a legacy deeply rooted in service, hospitality, and giving back, we are committed to delivering the best experience to every Guest, every day.<br> </div><br> <b>About You</b><br> <div data-field="aboutyou" class="job-about-you"> <ul> <li>Friendly, warm, and caring demeanor with Team Members</li> <li>Thinks and acts quickly in a fast-paced, high-volume environment</li> <li>Ability to use slicers, mixers, grinders, food processors, etc.</li> <li>Prior experience preferred in a similar food and beverage service and preparation position</li> </ul> </div><br> </div>', 'post_date' => '2024-03-27T22:18:37Z' ) ), (int) 1 => array( 'Employer' => array( 'company_name' => 'Marriott' ), '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=6f97f9dcf42c73ec2b5cbd551&ri=9babb5b0eb354f36bbff3d1258fa72d8&job_loc=San+Diego%2CCA&q=Kitchen+Manager&spl=v1%253AooS2S%252F87KoAbnOKf%253AYDBx%252B3RdGt5tr1WZ3wd%252BGA%253D%253D%253A14z%252F%252B5upajEwynLi6gNdPnb3bqthWwJ19Y%252FMv%252FVWlPYhbfbn%252FjLwtRWmf1zfUJVJW9uoyJeUoxC7VGqmb3VdP9%252F3ltY9TXykodrJaGgnT5MyZSHPJWMKxdb4kfSlB2lBdmbX&encrypt=0&l=San+Diego%2C+CA&query_category_id=485000&t=simplyhired.com&jobkey-30053693339/', 'title' => 'Maintenance Chief', 'description' => '<b>Additional Information</b> Full-time, Pay: $33.95/hour, Flexible shift schedule, Holiday and Weekend availability required<br><b>Job Number</b> 24025938<br><b>Job Category</b> Engineering & Facilities<br><b>Location</b> Residence Inn San Diego Sorrento Mesa/Sorrento Valley, 5995 Pacific Mesa Court, San Diego, California, United States VIEW ON MAP<br><b>Schedule</b> Full-Time<br><b>Located Remotely?</b> N<br><b>Relocation?</b> N<br><b>Position Type</b> Non-Management<br><div> <p><strong>POSITION SUMMARY</strong></p> <p> </p> <p>Respond and attend to guest repair requests. Communicate with guests/customers to resolve maintenance issues with little to no supervision. Perform preventive maintenance on tools and equipment, including cleaning and lubrication. Visually inspect tools, equipment, or machines. Carry equipment (e.g., tools, radio). Identify, locate, and operate all shut-off valves for equipment. Maintain maintenance inventory and requisition parts and supplies as needed. Assure each day s activities and problems that occur are communicated to the other shifts using approved communication programs and standards. Display advanced ability to read standard blue prints and electrical schematics concerning plumbing and HVAC. Display above average engineering operations skills and strong general mechanical ability. Display proficiency in at least three of the following categories, above average skills in three more of the following categories and basic skills in the remaining categories: air conditioning and refrigeration, electrical, mechanical, plumbing, pneumatic/electronic systems and controls, carpentry and finish skills, kitchen equipment, vehicles, energy conservation, and/or general building management. Display solid knowledge and skill in the safe use of hand and power tools and other materials required to perform repair and maintenance tasks. Safely perform highly complex repairs of the physical property, electrical, plumbing and mechanical equipment, air conditioners, refrigeration and pool heaters - ensuring all methods, materials and practices meet company standards and Local and National codes - with little or no supervision. Troubleshoot and perform repairs on all types of equipment (e.g., pump and motor replacement), plumbing (e.g., plunge toilets and unclog drains), electrical equipment including lamps, air conditioners, HVAC equipment, cosmetic items, extension cords, vacuum cleaners, internet devices, replace electrical switches and outlets, and program TV's. Use the Lockout/Tagout system before performing any maintenance work. Display advanced knowledge of all engineering computer programs related to preventative maintenance, energy management, and other systems, including devices that interact with such programs. Perform advanced troubleshooting of hotel Mechanical, Electrical, and Plumbing (MEP) systems. Display the ability to train and mentor other engineers as necessary. Display ability to perform Engineer on Duty responsibilities, including readings and rounds.</p> <p> </p> <p>Follow all company and safety and security policies and procedures; report any maintenance problems, safety hazards, accidents, or injuries; complete safety training and certifications; and properly store flammable materials. Ensure uniform and personal appearances are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Adhere to quality expectations and standards. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Speak with others using clear and professional language. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance and heavier lifting or movement tasks with assistance. Move up and down stairs, service ramps, and/or ladders. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Enter and locate work-related information using computers. Perform other reasonable job duties as requested.</p> <p> </p> <p>The pay range for this position is $33.95 to $33.95 per hour and offers health care benefits, flexible spending accounts, 401(k) plan, earned paid time off and/or sick leave, life insurance, disability coverage, and other life and work wellness benefits. Benefits may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. </p></div><div> </div><p><i>Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. Marriott International considers for employment qualified applicants with criminal histories consistent with applicable federal, state and local law.</i></p><br><br>Residence Inn by Marriott helps guests thrive while on long stays so they can perform at their best. Spacious suites with full kitchens offer the comforts of the modern home, while associates provide service with a human touch to business and leisure travelers alike. Working at Residence Inn, you will build relationships grounded in teamwork and experience the legendary Residence Inn service culture which focuses on delivering against the unique needs of long stay guests. In joining Residence Inn, you join a portfolio of brands with Marriott International. <b>Be</b> where you can do your best work, <b>begin</b> your purpose, <b>belong</b> to an amazing global team, and <b>become</b> the best version of you.<br></div>', 'post_date' => '2024-03-28T03:32:56Z' ) ), (int) 2 => array( 'Employer' => array( 'company_name' => '1440 Multiversity' ), '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=6ff0d8cb4d3c73ec2d2eac2e1&ri=9babb5b0eb354f36bbff3d1258fa72d8&job_loc=San+Diego%2CCA&q=Kitchen+Manager&spl=v1%253Akrckbe9sd5Qi7CBb%253ASuVRLZ7vcF6Iw58fCbayZA%253D%253D%253AzfPv4%252BFeQ931P%252BquV0OtPs%252Ft%252FLjaCSLEbHG%252FLeO%252Fy%252Be5vldwpZhoHYhQkMPaAYGcHmRziO1OThbtkap4KSk2pnEbNEsrcXqawyu%252FVGiBH2LAf8n7vvan1DKzr21yA8AJa5w5uw%253D%253D&encrypt=0&l=San+Diego%2C+CA&query_category_id=485000&t=simplyhired.com&jobkey-29945816610/', 'title' => 'Chef de Cuisine', 'description' => '<p>Choose a fulfilling career that allows you to inspire and enrich the world. Located in the redwoods of the Santa Cruz Mountains, 1440 Multiversity is a 501(c)(3) nonprofit philanthropic campus and learning destination committed to creating hope for living well, and welcomes guests for weekend Rest & Renewal stays, private group retreats, immersive wellness weddings, luminary faculty program workshops, community learning events, and more. Our employees are the heart of this important work in fostering greater good in the world. </p><p>We are seeking team members who want to be a part of co-creating life-changing experiences while still having fun in their work, energizing, learning and growing with their colleagues. 1440 Multiversity is a workplace that welcomes your ideas, encourages collaboration with your team and embraces our employees as people first - providing opportunities for personal and professional growth while caring for our campus guests with "deep hospitality" from the heart. A Great Place to Work certified organization, we offer comprehensive benefits, a beautiful work environment and opportunities to participate in our learning experiences, as we all find new ways to Live, Lead, Love, Work and Wonder Well with the 1,440 minutes we are granted each day. </p><p>**Position Summary**</p><p>The Chef de Cuisine is responsible for planning, implementing, directing and maintaining all kitchen activities. The CDC must ensure that all goals are met while complying with state and federal health requirements. In addition, the CDC is responsible for the hiring, training and management of all back of house staff, always trying to ensure optimal staff utilization and efficiencies. The CDC will have full responsibility for the ongoing performance of back of house operations and report directly to the Executive Chef. </p><p>**Accountabilities**</p><p>* Create dynamic menus while keeping food and labor costs in line with P&L targets </p><p>* Develop and update seasonal, farm to table menus and conduct tastings for approvals as needed </p><p>* Maintain recipe files for all dishes </p><p>* Track and audit food and labor costs </p><p>* Ability to train and grow staff in a positive and productive manner </p><p>* Manage hiring process, training, scheduling, termination, and all other day-to-day operations of back of house staff </p><p>* Manage all back of house staff, making sure they comply with protocols </p><p>* Provide culinary leadership to staff </p><p>* Consistently execute and oversee production of menu </p><p>* Oversee portion control and food presentation </p><p>* Keep track of and manage average time from order to delivery during wine bar service </p><p>* Oversee food purchases and inventory control </p><p>* Expedite and manage back of house staff during preparation and events </p><p>* Create all documentation of prep needed for each event and update "master prep sheets" as needed </p><p>* Ensure that food business operates as per upper management's vision and standards </p><p>* Responsible for maintaining back of house compliance with Department of Health standards </p><p>* Conduct regular food safety walkthroughs </p><p>* Act as point of contact for third party vendors, including pest control and dishwashing/chemical companies </p><p>* Review upcoming events to ensure menu and timeline are accurate </p><p>* Coordinate menu changes as needed </p><p>* Ensure excellent and consistent guest experience for events </p><p>* Oversee all food related inventory including food, plates, equipment, smallwares, etc. </p><p>* Responsible for maintenance of all kitchen equipment including fire systems, refrigeration, and dishwashers. This includes ensuring regular </p><p>**Essential Skills and Experience**</p><p>* Demonstrates high level of knowledge and abilities in production of farm to table, natural foods cuisine, remaining current regarding food service and cuisine trends </p><p>* Minimum of 8 years experience as a chef dedicated to farm to table cuisine and at least 3 years as an Executive Sous Chef or Sous chef preferably in a large scale kitchen environment </p><p>* Proven track record of success creating a kitchen culture that is professional, respectful and compassionate. </p><p>* Proven track record of successful relationships with both superiors and direct reports </p><p>* Ability to foster strong relationships with local food purveyors and all suppliers </p><p>* Energetic, flexible, collaborative, and proactive; a team leader who can positively and productively impact all areas of the food service department </p><p>**AAP/EEO Statement**</p><p>1440 Multiversity provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, 1440 Multiversity complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. </p><p>1440 Multiversity expressly prohibits any form of workplace harassment based on race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, genetic information, disability, or veteran status. Improper interference with the ability of 1440 Multiversity's employees to perform their job duties may result in discipline up to and including discharge. </p><p>Location (city, state or zip code) You must select a location. Education status You must select an education status answer. Seeking for You must select a seeking status answer.</p>', 'post_date' => '2024-03-14T06:07:11Z' ) ), (int) 3 => array( 'Employer' => array( 'company_name' => 'Morrison Healthcare' ), '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=6f3dab5dd30c73ec21f995471&ri=9babb5b0eb354f36bbff3d1258fa72d8&job_loc=San+Diego%2CCA&q=Kitchen+Manager&spl=v1%253ASr%252FaWxMta%252BoW7xgc%253Ak06tXhjBZdFsguhBgrr1aQ%253D%253D%253AL4TqHTUcnsJcRoiy7PtZe57wkEZN9QAeE9pZwCN627H4hhsChlcHtMM6OJ735YfYf9o2B2VIK%252BO%252F4uGWR%252Brxkc1zF7Wj3EK%252BIktZTq5OABW52N2kV43de87MrUEALLxFRNV0&encrypt=0&l=San+Diego%2C+CA&query_category_id=485000&t=simplyhired.com&jobkey-29891878793/', 'title' => 'EXECUTIVE CHEF (HARBOR/UCLA) - TORRANCE, CA', 'description' => '<p>**EXECUTIVE CHEF (HARBOR/UCLA) - TORRANCE, CA**</p><p>**Torrance, California 90502**</p><p>**Posted Date:** Jun 30, 2021 </p><p>**Morrison Healthcare** is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafs feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members.</p><p>Job Summary </p><p>**Working as the Executive Chef,** you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. </p><p>**Key Responsibilities:**</p><p>* Plans regular and modified menus according to established guidelines</p><p>* Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality</p><p>* Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards</p><p>* Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned</p><p>* Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed</p><p>* Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products</p><p>* Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits</p><p>* Follows facility, department, and Company safety policies and procedures to include occurrence reporting</p><p>* Participates and attends departmental meetings, staff development, and professional programs, as appropriate</p><p>**Preferred Qualifications:**</p><p>* B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts or culinary certificate and required experience</p><p>* Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training</p><p>* Extensive catering experience a plus</p><p>* High volume, complex foodservice operations experience - highly desirable</p><p>* Institutional and batch cooking experiences</p><p>* Hands-on chef experience a must</p><p>* Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation</p><p>* Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet</p><p>* Must be willing to participate in client satisfaction programs/activities </p><p>* ServSafe certified - highly desirable</p><p>**Apply to Morrison Healthcare today!**</p><p>*Morrison Healthcare is a member of Compass Group USA*</p><p>**Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.**</p><p>**Req ID:** 560493</p><p>Morrison Healthcare </p><p>KENNETH C SCRUGGS </p><p>SALARIED EXEMPT </p><p>Culinary</p>', 'post_date' => '2024-03-20T06:59:00Z' ) ), (int) 4 => array( 'Employer' => array( 'company_name' => 'Padre Dam Municipal Water District' ), 'UtZipcode' => array( 'city' => 'Santee', 'state_prefix' => 'CA' ), 'User' => array( 'unique_name' => '' ), 'EmployersJob' => array( 'anonymous_post' => (int) 0, 'open' => (int) 1, 'url' => 'https://www.jobs2careers.com/click.php?jid=6f913846163c73ec2b30a4fb1&ri=9babb5b0eb354f36bbff3d1258fa72d8&job_loc=Santee%2CCA&q=Kitchen+Manager&spl=v1%253AJHJvWq1SwYShDXWy%253A2CwXnSU%252BS6FgAfGFPdwirA%253D%253D%253ANCv0WqOcoWR5kXL2rZrWYHajPbNsutF2yhC4w7%252BM%252BXOTAtBES5f4BGikkDvUgsiRhuWCXPudGT8E%252B%252BHKKaXwQT7rBJ17XWkGh6YdZxNwZ954%252BmGJPyr7eDmykBydFN3UV%252BYxqA%253D%253D&encrypt=0&l=San+Diego%2C+CA&query_category_id=485000&t=simplyhired.com&jobkey-30047661557/', 'title' => 'Customer Service Manager', 'description' => '<br />*DESCRIPTION*<br />Padre Dam has an exciting opportunity available for an experienced Customer Service Manager who has strong leadership skills, water operations knowledge and can effectively manage a staff that provides customer service, field service and utility billing. <br />The incoming Customer Service Manager will be approachable and have strong interpersonal skills. The District is looking for a leader who will serve as an example to staff and promote teamwork by creating an environment of trust and mutual respect. If you are a Customer Service Manager who is collaborative, responsive, a service-minded individual who embraces working in the public sector and enjoys relationship building, we would love for you to join our organization!<br />Incumbent is responsible for managing all aspects of customer services to ensure an efficient, more productive customer-focused environment. Duties include: evaluating, implementing and/or recommending changes to programs, services and policies concerning customer service issues; handling unusual or protested customer appeal decisions, correspondence, non-routine problem resolution; overseeing section operations by providing training and directing workloads; overseeing compliance with state and Padre Dam guidelines where it pertains to customer billing and collection activity; maintaining communications between management, staff and customers; conducting performance evaluations; collaborating with other departments and committees on various interdepartmental issues; working with the Communications Department to resolve customer communication issues and conservation programs; provide data for various state, county, agency, and Padre Dam reports; and prepares and enforce budget expenditures for department.<br />*ESSENTIAL DUTIES*<br />* Interviews and recommends selection of employment candidates; establishes performance expectations and standards for the department; oversees employee development; prepares and conducts employee evaluations; conducts informal counseling on work issues; prepares documentation and improvement plans to address work performance problems/deficiencies; and recommends and implements approved disciplinary actions.<br />* Manages the field and office customer service functions. Designs and implements programs and services to promote the District's customer service goals and objectives.<br />* Directs and coordinates customer service functions with other departments including billing, delinquent accounts, receipts and deposits; field and office customer activities; and responds to most difficult or sensitive customer queries and complaints.<br />* Manages projects and initiatives to assess customer service work processes. Identifies process improvements, including technology based enhancements to work management, routing, billing and customer information systems, and automated meter-reading infrastructure.<br />* Reviews all Rules and Regulations and Standards and Practices to ensure compliance and makes changes when necessary.<br />* Prepares and manages the cost center budget and makes spending recommendations. Negotiates effective and beneficial contracts with various third-party vendors<br />* Takes a leadership role in training and developing service standards among staff with direct customer contact; serves as ombudsman for the customers' perspective in developing operational strategies, policies, and programs; identifies and designs needed process improvements to enhance customer service.<br />* Represents the Customer Service Department at District meetings, conferences, and conventions; develops and makes presentations as required.<br />* Keeps the Padre Dam Chief Financial Officer (CFO) informed of departmental, operational and customer issues; reports to the CFO regularly on the progress of important projects and issues.<br />* Monitors and works jointly with the Operations Department to oversee and develop the District's service programs including: meter lockouts, rereads, meter exchange, testing and AMI program and large meter maintenance. Responsibilities include bridging field and office customer services and evaluating the effectiveness of current processes to enhance program development.<br />* Other Duties as assigned<br />*KNOWLEDGE, SKILLS, TRAINING, EXPERIENCE & LICENSING*<br />*Knowledge*:<br />* Basic accounting and budgeting principles;<br />* District policies, procedures, programs and activities; customer service principles, practices and techniques;<br />* Appropriate English and grammar skills, both verbal and written;<br />* Aptitude to quickly learn and become an expert on the water and wastewater industry and relevant laws.<br />* Principles, practices, and techniques of management including personnel management practices<br />*Skills*:<br />* Mentoring, coaching and evaluating staff;<br />* Developing, interpreting and enforcing policies and procedures;<br />* Solving problems by gathering, analyzing and interpreting data;<br />* Budget preparation and analysis;<br />* Proficiency with computer, word processing, e-mail, spreadsheet programs; knowledge of database structures;<br />* Ability to handle stressful situations, deal well under pressure and meet multiple competing deadlines;<br />* Communication, interpersonal skills as applied to interaction with direct reports, coworkers, management, the general public, etc., sufficient to exchange or convey information and to receive and regulate work direction.<br />*Training and Experience*:<br />Associate's Degree in General Business, Accounting or a related field *and* two years' experience working with the general public in an office setting including one year of supervisory experience;<br />or,<br />an equivalent combination of education and experience sufficient to successfully perform the essential duties of the job such as those listed above.<br />Prefer Bachelor's degree from accredited college in sociology, public administration, business, communications or related field.<br />*Licensing Requirements*:<br />Valid California Driver's License', 'post_date' => '2024-03-28T08:41:54Z' ) ) ) $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. 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>', 'unique_name' => '', 'created_date' => '2016-03-08 20:01:52' ), 'Employer' => array( 'lat' => '32.91279984', 'lon' => '-117.14800262', 'id' => '14845', 'company_name' => 'The Boiling Crab Restaurant', 'company_logo' => 'w14574675631685822243_small.jpg', 'simple_posting_process' => '1', 'user_id' => '352864', 'zipcode' => '92126', 'city' => 'San Diego', 'street_address' => '', 'street_address2' => '', 'state' => 'CA' ), 'UtZipcode' => array( 'zipcode' => '92126', 'city' => 'San Diego', 'state_prefix' => 'CA' ), (int) 0 => array( 'hasApplied' => false, 'is_favorite' => false ) ) $is_swinomish = false $is_hiring = (int) 1 $page = '' $success = (int) 0 $broadcast = (int) 0 $external_job_board = '' $is_worker = false $isMobile = false $isWorker = false $isSales = false $isEducator = false $adminLoggedIn = false $isEmployer = false $loggedIn = false $isFacebookAppUser = false $campaign = 'NONE' $content_for_layout = ' <script type="text/javascript"> var autocomplete = false; var sortOrder = "relevance"; </script> <meta property="og:title" content="Kitchen Manager"/> <meta property="og:type" content="website"/> <meta property="og:url" content="https://www.proven.com/jobs/view/21801?ref=26693"/> <meta property="og:image" content="/css/images/proven_logo.png"/> <meta property="og:site_name" content="Proven"/> <meta property="og:description" content="Job description 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 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 Optimize profit by scheduling labor efficiently and ordering food and supplies to maintain appropriate inventory, portion correctly, minimize waste, etc. Prepare end of shift reports including Daily Labor, Food Control and Daily Sales Immediately communicate equipment problems, practice good preventative maintenance on store assets Increase sales by ensuring guest satisfaction and prompt problem resolution Exemplify and recognize legendary (Excesstasy) acts of leadership and quality to ensure 100% Guest satisfaction Exercise good judgment and decision making in escalating concerns and aggressively resolve issues Ensure the environment in the restaurant supports our core values, taking care of OUR Team Member’s, Guests and Company 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 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=6f960e428c5c73ec2b43c4b21&ri=9babb5b0eb354f36bbff3d1258fa72d8&job_loc=Chula+Vista%2CCA&q=Kitchen+Manager&spl=v1%253ACtgYKKjzQuhCsoGb%253Am9X72GB501taeUMLxunAYw%253D%253D%253Aiph785bb4Cq0BwVE1PoBoSPw5fXYVamVbolKsMBVGMnphNy9VVEYmc1%252FXImmHcn%252Fchugz%252F7AS1FrcPU40wlNYMnT8LQy2aId8Wqt8hGaowT4KaURvSQLrc5OLvYvHUaISh4hAsnXLnDdVpG5jg%253D%253D&encrypt=0&l=San+Diego%2C+CA&query_category_id=485000&t=simplyhired.com&jobkey-30052978110/" class="blue-link" target="_blank">Line Cook - 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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 | 1 | |
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 |