30 jobs found

Restaurant General Manager Shake Shack is a modern day "roadside" burger stand serving deliciously classic burgers, fries, hot dogs, frozen custard, beer, wine, and more. With our fresh, simple, high-quality food at a great value, Shake Shack is a fun and lively community-gathering place unlike any other. As we experience tremendous growth, our leaders are the driving force to our continued success. We are seeking a positive and enthusiastic General Manager who loves to serve! This is an excellent opportunity for a leader with at least 3 years of general management experience. As a General Manager, you will be responsible for leading and driving the daily operations of your Shake Shack location. You will oversee the kitchen and dining room to ensure a positive guest experience. You will lead our team and be responsible for all functions to ensure a smooth operation. We provide an 8-week training program with up to 4 weeks of hands-on application and certification. The ideal candidate is self-motivated, positive, and passionate for fostering a great sense of teamwork in a warm and caring environment of hospitality. We are seeking leaders with a talent for serving and inspiring others. Qualifications: Minimum 3 years of Restaurant General Management experience in a high volume, fast-paced environment Ability to learn and train others on all aspects of the Shack operations Ability to drive hospitality and inspire others to do so Must be able to coach and develop others Minimum 3 years of P&L responsibilities Responsibilities: Meet and exceed financial and profitability goals Leads the management life cycle Oversee inventory, quality and safety Accountable for management payroll and scheduling Responsible for employee relations Manage the facility while upholding our standards of excellence and hospitality Establish and build community relations Our Benefits include: Career Growth Opportunities Competitive Salary + Quarterly Performance Bonuses + Stock Grants Medical, Dental and Vision Insurance 401K Plan with Company Match Paid Time Off (3 weeks to start) Charitable Opportunities to Give Back Award-winning On-line Training About Us Beginning as a hot dog cart in New York City's Madison Square Park, Shake Shack was created by Danny Meyer, Founder and CEO of Union Square Hospitality Group and best-selling author of Setting the Table . Shack Fans lined up daily, making the cart a resounding success, and donating all proceeds back to the park beautification efforts. A permanent stand was eventually built…and the rest is Shack history! With our roots in fine dining and giving back to the community, we are committed to high quality food served with a high level of hospitality. Our team members enjoy a positive work environment that is deeply committed to the philosophy that we "Stand for Something Good." We are expanding across the U.S. and around the world! Join our #ShackFam Apply today! Shake Shack is an Equal Opportunity Employer All qualified applicants will receive consideration for employment without regard to race, color, ancestry, national origin, religion, creed, age (over 40), disability (mental and physical), sex, gender identity, sexual orientation, gender expression, medical condition, genetic information, marital, military and veteran status. Our company will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of applicable laws.

Restaurant General Manager Shake Shack is a modern day "roadside" burger stand serving deliciously classic burgers, fries, hot dogs, frozen custard, beer, wine, and more. With our fresh, simple, high-quality food at a great value, Shake Shack is a fun and lively community-gathering place unlike any other. As we experience tremendous growth, our leaders are the driving force to our continued success. We are seeking a positive and enthusiastic General Manager who loves to serve! This is an excellent opportunity for a leader with at least 3 years of general management experience. As a General Manager, you will be responsible for leading and driving the daily operations of your Shake Shack location. You will oversee the kitchen and dining room to ensure a positive guest experience. You will lead our team and be responsible for all functions to ensure a smooth operation. We provide an 8-week training program with up to 4 weeks of hands-on application and certification. The ideal candidate is self-motivated, positive, and passionate for fostering a great sense of teamwork in a warm and caring environment of hospitality. We are seeking leaders with a talent for serving and inspiring others. Qualifications: Minimum 3 years of Restaurant General Management experience in a high volume, fast-paced environment Ability to learn and train others on all aspects of the Shack operations Ability to drive hospitality and inspire others to do so Must be able to coach and develop others Minimum 3 years of P&L responsibilities Responsibilities: Meet and exceed financial and profitability goals Leads the management life cycle Oversee inventory, quality and safety Accountable for management payroll and scheduling Responsible for employee relations Manage the facility while upholding our standards of excellence and hospitality Establish and build community relations Our Benefits include: Career Growth Opportunities Competitive Salary + Quarterly Performance Bonuses + Stock Grants Medical, Dental and Vision Insurance 401K Plan with Company Match Paid Time Off (3 weeks to start) Charitable Opportunities to Give Back Award-winning On-line Training About Us Beginning as a hot dog cart in New York City's Madison Square Park, Shake Shack was created by Danny Meyer, Founder and CEO of Union Square Hospitality Group and best-selling author of Setting the Table . Shack Fans lined up daily, making the cart a resounding success, and donating all proceeds back to the park beautification efforts. A permanent stand was eventually built…and the rest is Shack history! With our roots in fine dining and giving back to the community, we are committed to high quality food served with a high level of hospitality. Our team members enjoy a positive work environment that is deeply committed to the philosophy that we "Stand for Something Good." We are expanding across the U.S. and around the world! Join our #ShackFam Apply today! Shake Shack is an Equal Opportunity Employer All qualified applicants will receive consideration for employment without regard to race, color, ancestry, national origin, religion, creed, age (over 40), disability (mental and physical), sex, gender identity, sexual orientation, gender expression, medical condition, genetic information, marital, military and veteran status. Our company will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of applicable laws.

Bringin' It - Together Join now and you could receive an end of year bonus of up to $375 as a Full-Time Shift Manager! Teamwork isn't just practiced at the Shack - it's perfected. We make each day great - together. We create an exciting work atmosphere with a culture focused on our team, guests, and community. Our Shift Managers are an important part of our leadership team! Searching for growth? Check out this opportunity to lead and drive the daily operations of our Shack while serving as a mentor, trainer and developer of our team members to meet our high standards of excellence. The ideal candidate will have at least one year of supervisory experience in a high volume, fast paced environment. We provide an 8-week training program with up to 4 weeks of hands-on application and certification. Experience the Shacksperience, a clearly defined path to success. Shake Shack fosters a culture of learning and growth and rewards people who meet and exceed our standards of success. More reasons to join the #Shackfam: Company-wide Growth Competitive Salary based on a 40-Hour Work Week 3 Weeks Paid Time Off HUG Fund - Help Us Give Award-winning Online Training Medical, Dental and Vision Insurance 401K Plan with Company Match CLICK HERE to view the complete job description

Restaurant Manager Bringin' It - Together Team work isn't just practiced at the Shack - it's perfected. We make each day great - together. We create an exciting work atmosphere with a culture focused on our team, guests, and community. Our Restaurant Managers are responsible for leading and driving the daily operations including managing the kitchen and dining room, overseeing the development of all team members, and completing administrative tasks. The ideal candidate will have at least two years of restaurant management experience in a high volume, fast paced environment, We provide an 8-week training program with up to 4 weeks of hands-on application and certification. Experience the Shacksperience, a clearly defined path to success. Shake Shack fosters a culture of learning and growth and rewards people who meet and exceed our standards of success. More reasons to join the #Shackfam: Career Growth Opportunities Competitive Salary + Quarterly Performance Bonuses Medical, Dental and Vision Insurance 401K Plan with Company Match Paid Time Off (3 weeks to start) Charitable Opportunities to Give Back Award-winning On-line Training CLICK HERE to view the complete job description

Our Winning Family Starts With You! At Olive Garden, family is not just something. Family is everything. Check out this short video to learn more ! Here are other reasons why you should Join Our Family today: Benefits at a Glance Safety & Sanitation Our first priority is our commitment to the safety of our guests and team members Daily health screenings and temperature checks Regular disinfection of guest and team member touch points Social distancing for guests and team members - spacing of guests areas as well as technology tools to support Protective equipment like masks and gloves provided and required Commitment to Quality of Life Regularly work no more than 50 hours per week Consistently enjoy one weekend off per month and 2 days off per week Vacation and Flex time (up to 3 weeks paid time off within 1 st year) Career Advancement Nearly 850 restaurants located across the U.S. and Canada 99% of General Managers and Directors of Operations promoted from within Weekly Pay with Strong Benefits That Matter Competitive base salary & achievable quarterly bonus eligibility Immediate eligibility for medical, dental and vision insurance Company-paid Short-Term Disability and Life Insurance Discounts at over 100,000 merchants (Cell phones, day care, clothes, etc.) Tuition reimbursement & Student Loans After one year of service: Company 401(k) with a match up to 120% on the first 6% of earnings Company-paid Retirement Plus Benefit of 1.5% of eligible salary Darden Employee Stock Purchase program at 15% discount Local Community Involvement Since 2003, donated more than 38 million pounds of food to local food banks Over $288 million raised for Leukemia research through our Pasta for Pennies program $16.5 million in grants to our team-members through our emergency assistance fund Our Restaurant Managers report to the General Manager and are accountable for taking initiative, being people-focused, and results-oriented. They are responsible for leading their teams in a busy, fast-paced environment with a passion for service, a strong desire to win, and an ability to build relationships. At Olive Garden, "We&re All Family Here!" and we take pride in our commitment to give our managers an increased degree of flexibility to help balance their busy lives while supporting their professional goals. Come Join Our Family today!

We are looking for our new General Manager who knows how to direct attentive service, connect with both staff and guests and who feels equally comfortable in business attire or jeans and cowboy boots. General Manager Responsibilities:Continuously train the team on all aspects of fine dining attentive service in a comfortable, non-intrusive mannerBe a great brand ambassador to guests, vendors and the communityHave strong beverage knowledge in order to train FOH teamOversee all aspects of restaurant to ensure quality and consistency in all aspectsGeneral Manager Qualifications:4-6 years in General Manager role for a full service or fine dining restaurantProven leader teaching and developing teamsStrong food and beverage knowledge, and a passion for both.Level 1 Sommelier or higher wine knowledgeGeneral Manager Compensation & Benefits:Salary and Bonus based on experienceHealthcare, as well as Education benefitsGrowth Potential

We are looking for Assistant General Managers with big personalities who are looking to develop their skills and be the next GM in our company. We offer a great culture and are a growing brand. Our community involvement and development plans offer someone who values being part of a team whose voice is heard. If you are looking for your next step in your career, look no further!Restaurant Assistant General Manager Qualifications2-3 years of Management experienceStrong personal accountability and driveA strong history and passion for community involvementA proven track record of taking care of othersRestaurant Assistant General Manager BenefitsHuge potential for growthVery competitive salaryBonus potentialUnited Healthcare InsuranceVacation

We are looking for high performing General Managers with big personalities. We are a QSR restaurant in growth mode opening 25-30 locations over the next 2 1/2 years. We have a full liquor license and offer an amazing culture, incredible growth opportunity, a strong compensation package, no late nights, and a company that values your voice and opinion. If you have a history of success as a GM, with 2-3 years of experience and are looking for your next home, look no further!Restaurant General Manager Qualifications2-3 years of GM experienceStrong personal accountability and driveA strong history and passion for community involvementA proven track record of strong financial acumenProven examples of strong team developmentRestaurant General Manager BenefitsHuge potential for growthVery competitive salaryBonus potentialUnited Healthcare InsuranceVacation

Position Information Location: Le Meridien Denver Downtown SummaryResponsible for cleaning all dishes, glassware, cooking utensils, pots, pans and other food and beverage related items for the Kitchen, Restaurants, Banquets, IRD and the Rooms areas. Incumbents in this position operate the dishwasher, and scrub pots and restock all supplies in assigned areas of the hotel. In addition, this position conducts general cleaning duties including cleaning, mopping and scrubbing of Hot Boxes, Queen Mary's etc. and trash removal as well as cleaning the Kitchen area (floors, walls, ceilings). During banquet events, the Stewards also assist in plating of meals and running food to the meeting space for customer events. Responsibilities Provide the highest quality of service to the guests at all times and anticipate and exceed guest expectations. Know and live the mission and the White Lodging / Brand basics. Understand the hotel improvement plan. Assist daily pre-shift or daily drees rehearsal Use and store all chemicals and cleaning materials correctly. Notify supervisor when running low on supplies for ordering. Sweep, mop floors, wash work tables and walls of the refrigerators and other equipment assigned using designated chemicals. Ensure that the floor and work surfaces are kept free of trash, water, etc. to prevent potential accidents. Use wet floor signs, and remember to remove them once floor has dried. Maintain a clean and orderly work area in accordance with hotel standards. Ensure that food sanitation practices are followed. Maintain food handling and sanitation certification as required by the State and/or Brand. Follow all personal protection equipment (PPE) guidelines (gloves, goggles, aprons etc.). Stack glass racks and make sure racks are securely fitted on top of one another. Do not stack higher than eye level and ensure you can see ahead when pushing dish dollies and cards. Complete daily and weekly cleaning schedule (Rail road cleaning schedule). Scrape food from dirty dishes, pots and pans and wash by hand or in the dishwasher following all standards for maintenance of the machine and/or safety. Sort silverware before cleaning. Load and unload dishwasher property. Monitor wash and rinse temperatures and report any issue immediately to the supervisor. Follow proper food handling/holding procedures to include the maintenance of the HAACP temperature thresholds of all food products. Sort and store all clean china, glass, silver, chafers, coffee pots, pitchers, display pieces, platters, etc. using proper procedures. Keep waste and breakage to a minimum. Be careful when reaching into bus tub, as hidden items such as knives, or glass can create injury potential. Clean equipment using specified chemicals to ensure sanitary standards. Polish silver using machine as well as hand buffing. Perform floor scrubbing and buffing using heavy equipment. Steam clean kitchen equipment. Ensure all food holding and transport equipment is maintained and functions properly. Report any issues immediately to supervisor. Assist with unloading product from supply trucks. Transfer supplies and equipment between dock, storage and work areas using safe transporting procedures (do not carry heavy loads, use cart or hand truck). Maintain sanitation and cleanliness of all areas of dish room and kitchen aisle. Remove trash and garbage to designated area during and prior to the team leaving at the end of the shift. Be mindful of items poking from the bag for potential safety hazard. Be sure trash cans are emptied, and washed out (steam clean) inside and out. Bins and lids must be cleaned and sanitized before lining with plastic bags. Ensue that broken glass/bottles are put in a separate bucket and emptied at the end of every shift. Set up the dishwashing machine and ensure that water is changed at least twice daily. Clean dishwasher and set up for next shift before leaving at shift end. Train all Stewards in how to maintain proper temperature in all pots and pans sinks (Wash tank 110 to 120 degrees, Rinse tank 110 to 120 degrees and sanitized must be from 75 degree and no more than 100 degrees) Ensure temperature logs are been fill up in a daily basis for all dish machine and 3 compartment sink Break down dish machine and clean inside and out. Always operate equipment safely and according to policy. Walk the areas to ensure there are clean floors, tile walls, ceilings, drains, hoods, filters, and baseboards. Assign special cleaning or other projects. Ensure completion of daily, weekly and quarterly cleaning schedules. Participate in daily pre-shift meeting or dress rehearsal. Notify the Supervisor of any maintenance issues. Ensure security and confidentiality of guest and hotel information and materials. Practice energy conservation. Follow time and attendance policies. Assist with plating operations, and run food to meeting areas as requested. Wear uniform, including nametag at all times in accordance with hotel's standards of appearance and brand standards. Communicate properly and effectively with the guest, co-workers and supervisor/managers. Maintain knowledge of hotel property, hotel staff, hotel services, hotel service hours of operation and hotel surroundings (i.e. mall, restaurants etc.). Adhere to all work rules, procedures and policies established by the company. This includes but is not limited to those contained in the Associate Orientation Handbook and the red Emergence Response Procedures Manual. Have a thorough knowledge of emergency procedures. Complete Chemical Training, and Blood borne Pathogen training. Follow proper key control procedures. Perform other duties as assigned. Other informationCOMPETENCIES Integrity Independence Reliability/Dependability Team Player Energy Passion Tenacity Perseverance SKILLS Ability to work collaboratively Ability to adapt to a changing environment EDUCATION/EXPERIENCE Food Handlers Certification Stable work historyWORKING CONDITIONS Periods of time loading, pushing and unloading supply cart and / or food hot boxes to areas throughout the hotel; emptying trash, and sorting and stocking items. Vision is required to see spills on the floor, tables, food particles on plates and pots/pans as well as water spots on glasses. Bending, stooping/kneeling throughout the day to clean dishes, utensils, pots and pans and equipment. Scrubbing requires bending, stooping and kneeling to reach low and high areas of equipment and walls. Moving racks of glasses, plates, silverware, equipment and heavy items as well as cleaning and maintaining storage rooms may require lifting of up to 70 pounds. Continuous standing and walking are required to accomplish all that is required for this position. Manual dexterity and fine motor skills are required to reach, hold and grab, sort and stack small items such as silverware and small containers. Must be able to grasp, hold and use tools to clean including large mechanical buffers, brooms, mops, rags and other materials. Chemicals/agents are used in cleaning glassware, sliver and dishes. Must have the mental and physical abilities to perform essential stewarding job function with or without reasonable accommodation. Minimal literacy necessary to utilize training tools; minimal communication skills required to interact with others. Excellent vision required in order to meet critical cleaning standards -(i.e. no spots, food particles on dishware) SAFETY REQUIREMENTS (I.E., CLOTHING, SAFETY EQUIPMENT REQUIRED, ACTIVITIES PERFORMED): Constantly. Safety shoes, utilize proper guards, follow proper safety procedures and u

A locally owned and operated bakery and breakfast concept is in search of a Kitchen Manager. This growing company offers tremendous growth opportunities for candidates who demonstrate a strong work ethic, passion for the restaurant business, and strong leadership skills. Our products are made from scratch, and we provide our guests with a laid-back yet exceptional dining experience.Restaurant Kitchen Manager ResponsibilitiesManage the back-of-house team and ensure all prep, recipes, and plating are executed at company standardsWork side by side with the team as a coach and mentor, providing the necessary training for all team members to advance their careersOversee scheduling, inventory, ordering, and equipment maintenanceEnsure the kitchen is kept clean, organized, and in accordance with health department standardsAny back of house duties as directed by the General ManagerRestaurant Kitchen Manager QualificationsAt least 2 years' experience in a Kitchen Manager roleExperience managing a scratch kitchenConfident in executing each station in the kitchenWilling and able to collaborate with the Front-of-House team to ensure all team members have access to a cohesive, positive work environmentRestaurant Kitchen Manager CompensationCompetitive salaryBonus opportunity based on performanceVacationHealthcare package

About Our Client: They are a unique, fun-loving group seeking a high-energy restaurant Kitchen Manager who is able to work any shift. As they continue growing, they are looking for individuals ready to take their careers to the next level as part of the team. With each new shift, the entire team has the chance to learn and progress - the next Kitchen Manager must be dedicated to teaching and coaching for success. Kitchen Manager Responsibilities: Hiring all back of house staff membersTraining back of house staff members on different stations and cross-training, as neededCompleting all necessary ordering on a weekly or bi-weekly basisEnsuring health and safety requirements are maintained at all timesWriting back of house schedules on a weekly basis Kitchen Manager Qualifications: 3+ years of culinary experienceAble to work overnight hoursMinimum of 2 years in a similar role or as a General ManagerAbility to work well in a fast-paced, constantly changing environment Desire to lead a team to success Kitchen Manager Benefits: Competitive annual salaryHealth, vision, and dental insurance401kBonus programExcellent growth opportunities

Our clients have a number of Denver area opportunities in Quick-Service, Fast-Casual, and Casual Dining environments, and are looking for dynamic managers at various levels, including Assistant Managers, Kitchen Managers, Assistant General Managers, and General Managers.Restaurant Manager Responsibilities:Train and coach the team to ensure guests receive an incredible dining experience every shift and every dayRecruit, hire, train, develop, and retain a top-flight hourly staffBuild sales and increase guest countsMonitor all food and labor costs in order to achieve profitability goalsRestaurant Manager Qualifications:A minimum 2 years of restaurant management experience The ability to successfully coach-up your team members so they can move on to the next levelExcellent time management skills combined with the ability to prioritize tasks, delegate, and work side-by-side with your teamGood tenure and stabilityTop-notch leadership, communication, and organizational skillsRestaurant Manager Compensation:Starting salary ranges from $35,000 to $60,000 depending on position and experienceHealth, Dental, Vision, and Life insurancePaid-time-offAchievable bonus programTremendous growth opportunities for top performers

At Olive Garden, one key to our success is the high standards we set for ourselves and each other. That includes placing the health and safety of our team members and guests as a top priority. We are committed to the highest safety and sanitation practices, including ensuring team member wellness and maintaining clean restaurants. Server Benefits At A Glance: Weekly pay Competitive pay Paid Sick Leave (1 hour for every 30 hours worked, begin accruing upon hire) Paid Family and Medical Leave (up to 2 weeks after 1 year of service) Flexible schedules to help you balance other life commitments such as school, childcare, family care, etc. Ongoing training to build critical skills for current and future roles Meal discounts $1 Unlimited Soup, Salad & Breadsticks while working Discounts on cellphones, travel, electronics & much more! Anniversary pay Medical/dental insurance 401(k) savings plan (Company match after 1 year of service) Management career advancement opportunities (50%+ of our managers are promoted from hourly positions!) And much more! As a server, you will deliver exceptional dining experiences by providing safe, friendly and attentive service that makes our guests feel welcome and like they are part of our family. Our servers thrive on making loyal guests by taking them on a tour of Italy through knowledge of food, wine, and our fresh ingredients. We'd love to welcome you home as our newest server! #MyOliveGardenFam

At Olive Garden, one key to our success is the high standards we set for ourselves and each other. That includes placing the health and safety of our team members and guests as a top priority. We are committed to the highest safety and sanitation practices, including ensuring team member wellness and maintaining clean restaurants. Line Cook Benefits At A Glance: Weekly pay Competitive pay Paid Sick Leave (1 hour for every 30 hours worked, begin accruing upon hire) Paid Family and Medical Leave (up to 2 weeks after 1 year of service) Flexible schedules to help you balance other life commitments such as school, childcare, family care, etc. Ongoing training to build critical skills for current and future roles Meal discounts $1 Unlimited Soup, Salad & Breadsticks while working Discounts on cellphones, travel, electronics & much more! Anniversary pay Medical/dental insurance 401(k) savings plan (Company match after 1 year of service) Management career advancement opportunities (50%+ of our managers are promoted from hourly positions!) And much more! In Italy and at Olive Garden, it is all about the food. As a line cook, you must have a strong passion for delivering and flawlessly executing recipes and plate presentation to delight our guests. Our line cooks also have a firm commitment to the highest safety and sanitation standards. We'd love to welcome you home as our newest line cook! #MyOliveGardenFam

At Olive Garden, one key to our success is the high standards we set for ourselves and each other. That includes placing the health and safety of our team members and guests as a top priority. We are committed to the highest safety and sanitation practices, including ensuring team member wellness and maintaining clean restaurants. Prep Cook Benefits At A Glance: Weekly pay Competitive pay Paid Sick Leave (1 hour for every 30 hours worked, begin accruing upon hire) Paid Family and Medical Leave (up to 2 weeks after 1 year of service) Flexible schedules to help you balance other life commitments such as school, childcare, family care, etc. Ongoing training to build critical skills for current and future roles Meal discounts $1 Unlimited Soup, Salad & Breadsticks while working Discounts on cellphones, travel, electronics & much more! Anniversary pay Medical/dental insurance 401(k) savings plan (Company match after 1 year of service) Management career advancement opportunities (50%+ of our managers are promoted from hourly positions!) And much more! Soup, sauce, pasta, and lasagna are key to the genuine Italian dining experience. As a prep cook, you must have a strong passion for delivering and flawlessly executing recipes to meet and exceed our guest expectations. In addition, as a prep cook, you must have a firm commitment to the highest safety and sanitation standards. We'd love to welcome you home as our newest Prep Cook! #MyOliveGardenFam

SummaryThe Kitchen Production Associate conducts day-to-day operations within the MIP facility including the production, depositing, forming, bottling, labeling, and packaging of edibles and topicals produced for specific company product lines. The Kitchen Production Associate is responsible for cleaning and facility upkeep while adhering to all company policy and industry regulations. The Kitchen Production Associate is expected to operate under the highest standards of compliance and professionalism.Procedures, Productivity, and QualityEnsure that production is performed by following standard operating procedures.Ability to work with and around other managers, supervisors and employees in the MIP.Measure ingredients and products accurately so that optimal levels of production are met.Perform a series of preventive and general maintenance tasks on production equipment and tools and facility.Weigh and store finished products ensuring that all pertinent information is recorded in logs.Accountable for weighing, labeling, packaging, and product logging for accurate inventory control.Responsible for proper use, maintenance, and sanitation of designated equipment.Process finished product to desired company standards following quality control standards.Cleaning and maintaining all equipment and material.Receive food items and ensure appropriate storage.Safely operate food processing equipment.Ensure that all food items received are of good quality and appropriate quantity.Make sure that all food items are stored and rotated properly using first in first out (FIFO) methods.Participate in packaging and assembling food items.Prepare processed food in accordance to recipes.Ensure that food products are processed and prepared by following standards of cleanliness and hygiene.Clean work areas and surfaces in the kitchen to ensure a safe working environment.Label packaged food items appropriately.Monitor quality and quantity of food items.Work EnvironmentAdhere to all work safety requirements.Keep doors closed when not in use.Must keep aisles and walkways clear from any obstructions.Comply with all fire safety guidelines.Wear protective clothing within the MIP to prevent contamination including protective clothing, hair and beard nets or other PPE.Before exiting the facility remove protective clothing and ensure that there is no cannabis on your personal clothing, shoes, or hair.Constant standing and walking throughout shift.Exposure to kitchen equipment - large and small ovens, stoves, cooktops, depositing machines, mixers, tempering machines, dish washing machines, fridges, and freezers.Must be able to work in manufacturing or production facility with moderate to loud noise level and changing working conditions. May require the use of safety equipment or personal protective equipment, as needed.Able to use a computer and work with hands while standing for extended periods of time.Able to kneel, bend, reach, rotate, and stoop on an intermittent to regular basis daily.Able to lift and move up to 50 pounds frequently throughout work hours daily.Regular and on-time attendance is a must.Employees must comply with break times.Hours may occasionally exceed 40 hours per week.Occasional travel within the region and to other locations as required.Compliance and ReportingEnsure compliance with all local, state, and federal regulations through guidance from a manager or supervisor.Ensure production and processes are compliant with all internal rules, and regulations.Ensure that workflow and work procedures are documented, and appropriate controls and audits are in place to secure data and processing integrity.Ensure that all production paperwork is filled out completely every shift, all product is labeled and dated, and all information is correctly entered in the kitchen production log(s).Other DutiesAny other duties as assigned, including, but not limited to being assigned to other departments to help facilitate the additional and/or supplemental work as needed.SupervisionWorks under the direct supervision of the Kitchen Manager and Kitchen Supervisor.This person does not supervise others.SystemsInformation learned in the Kitchen is proprietary and confidential.Any techniques or processes learned in the Kitchen are the property of Livwell and are not to be shared or disseminated to any other individuals or departments.Failure to comply may result in disciplinary action up to termination from the Company.Work ExperiencePrevious experience in a professional kitchen or food production facility is required.A minimum of 2 years of experience working in the back of house at a restaurant or kitchen environment required.1+ years of experience in chocolates, and confections preferred.Knowledge of different ingredients, culinary tools, and equipment.Effective communication and team building skills required.Willingness to change and learn innovative methods of operating required.Ability to utilize computer and basic technology skills preferred.Ability to take and follow direction is a must.Knowledge of Colorado marijuana laws, MED regulations, and CDPHE requirements.Must be able to secure appropriate work credentials from the Colorado Department of Revenue, Marijuana Enforcement DivisionInternal Work Experience and RequirementsMust be in good standing with the company.Must have 3 months experience within company.Employee must notify direct manager after applying.EducationHigh school diploma or equivalent required.Required Certificates, Licenses, and Registrations: MED LicenseNote: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skill, and/or ability required and are not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with this job.

The CSI Companies is looking for motivated, ambitious Food Service Quality Field Examiner in the Indianapolis, Indiana area. We are looking for an individual with excellent communication skills, judgment and analytical abilities to lead quality assurance examinations for various brand assurance programs for a food service client. This is an excellent opportunity for Food Services professionals who are well spoken and who can effectively lead discussions with food service clients on business priorities in a friendly, helpful and professional manner. In this role, the Field Examiner will travel to their assigned client and perform quality assurance examinations within the Denver area. Pay: Depends on experience Hours: Vary due to client needs Work You'll Do : Understand the client expectations and conduct the customer experience examinations to meet the unique expectations for their assigned client. The Field Examiner must become well-versed in the client's business and specific requirements, and details of the customer experience program. Ability to recite by memory client specific processes, requirements, and product verbiage while in a busy kitchen environment. Through rapport building, employee conversations and visual indicators, the Field Examiner must be able to independently uncover and recommend strategies and suggestions for improvement to line level and management personnel on deviations and opportunities within the restaurant's process, product, and equipment. Taste various menu items throughout the day including meats, dairy, produce, gluten-based products, and food cooked in peanut oil, etc. Responsible for producing accurate and consistent evaluations that include written reports in English. Entering the results real-time into an iPad. Exercise high level of judgment in evaluating the clients' business operations and service, determining and recommending areas of improvement, and determining how to best communicate findings and recommendations, action planning and root cause analysis. Utilize experience in food service industry to serve as a quality consultant for clients. The Field Examiner must interact with restaurant/location management to review assessment data and must recommend strategies and suggestions for improvement. Requirements: Minimum of four years of food service experience and/or hospitality Minimum 2 years leadership experience in food and beverage industry, preferably in Operations Manager level or above Ability to analyze and synthesize data Proficiency with all current Microsoft Office programs and technology, including, but not limited to: iPad / tablet / notebook functionality Strong analytic and presentation abilities Ability to work independently and without direct supervision, while adhering to strict deadlines Must be well-spoken, knowledgeable and able to develop and present examination results in a friendly, empathetic and helpful manner Must be a skillful and fluid communicator, possessing the flexibility to communicate effectively with each client representative in the style and manner that he or she prefers Ability to exercise discretion and independent judgment by using industry knowledge and fully comprehending clients' business models and needs Training/facilitation experience targeted toward different learning styles and audiences Must be prepared to travel throughout the region required by the client independently to meet specific arrival times as set by the client. ServSafe Managers certification preferred; must be able to obtain to provide services