Kitchen Supervisor/Cook-Henderson Co Jail

Key Responsibilities: 1. Operations Management: Assist the General Manager in overseeing daily restaurant operations, ensuring smooth and efficient service. Maintain and enforce company policies, procedures, and standards for food quality, service, cleanliness, and safety. Ensure all areas of the restaurant are clean and organized, including dining, kitchen, and back-of-house areas. Monitor food preparation to ensure that meals are prepared according to Sbarro’s standards for quality and presentation. Assist in managing restaurant opening and closing procedures. 2. Staff Management & Leadership: Help recruit, train, and onboard new employees, ensuring they are properly trained in their roles and company policies. Supervise and motivate restaurant staff, providing guidance and support during shifts. Delegate tasks effectively to team members, ensuring that work is completed in a timely and efficient manner. Conduct regular performance evaluations and provide feedback to employees to promote growth and improvement. Maintain a positive work environment, fostering teamwork, communication, and collaboration. 3. Customer Service: Ensure a high level of customer satisfaction by monitoring the quality of food, service, and guest experiences. Handle customer complaints and concerns in a professional and timely manner, ensuring issues are resolved to the customer’s satisfaction. Lead by example in delivering exceptional customer service, demonstrating professionalism and a friendly attitude. Monitor customer feedback and implement strategies to improve guest experiences. 4. Financial Management: Assist in managing the restaurant’s budget, including monitoring expenses, labor costs, and food inventory to maximize profitability. Help track sales, expenses, and daily financial records. Assist with payroll processing and ensure that labor costs are within budget. Help with inventory control, including ordering supplies and ingredients, and managing stock to minimize waste. 5. Safety & Compliance: Ensure compliance with all local, state, and federal health and safety regulations, including food handling, sanitation, and workplace safety. Implement and enforce cleaning and food safety procedures for staff. Oversee regular cleaning and maintenance of kitchen equipment and restaurant facilities. 6. Marketing & Promotion: Assist with local marketing efforts and promotions to increase awareness and drive sales. Help execute promotional campaigns and ensure they are well communicated to customers. Support initiatives that attract new customers and retain loyal ones. 7. Reporting & Communication: Regularly report to the General Manager regarding operational issues, staff performance, and financial status. Provide feedback on restaurant performance and recommend strategies for improvement. Maintain open communication with team members to ensure all goals and objectives are clearly understood. Skills & Qualifications: Education: High school diploma or equivalent (required); a degree in hospitality management, business, or related field is preferred. Experience: At least 2-3 years of experience in a supervisory or management role in the food service industry. Leadership Skills: Strong leadership and interpersonal skills, with the ability to motivate and manage a team effectively. Customer Service: Exceptional customer service skills with the ability to handle difficult situations in a calm and professional manner. Financial Acumen: Experience managing budgets, controlling costs, and maximizing profitability. Time Management: Ability to prioritize tasks and manage time effectively in a fast-paced environment. Communication: Strong verbal and written communication skills. Problem-Solving: Ability to think on your feet and make quick, effective decisions. Attention to Detail: High attention to detail in managing operations, food quality, and staff performance. Physical Demands: Ability to stand and walk for long periods of time. Ability to lift up to 50 pounds. Ability to work in a fast-paced, sometimes stressful environment. Ability to work flexible hours, including nights, weekends, and holidays.

Culinary Agents is working with the team at Saffy's on Fountain to connect them with talented hospitality professionals. Saffy's on Fountain - Now Hiring: Server Click here to learn more & apply today! Saffy’s is a Middle Eastern Restaurant rooted in traditional flavors and executed using modern techniques is currently hiring! We are currently looking to fill a full-time SERVER position to work 4-5 shifts per week. Open availability preferred. The ideal candidate is eager to learn and grow with our team.     QUALIFICATIONS: High School Diploma or equivalent. Experience preferred but not required. Current Food Handler Permit. Responsible Beverage Service (RBS) Certified   COMPENSATION:  $17.87 plus tips and health insurance benefits for full-time employees after 60 days. Please reply with your resume in the body of the email and include an introduction telling us more about you. We look forward to welcoming you as part of our team! Create your FREE profile on CulinaryAgents.com to apply to any job with a single click! Plus, start receiving alerts for new opportunities that match your skills and experience.

Key Responsibilities: 1. Leadership & Supervision: Supervise and manage team members during your shift, ensuring they are performing tasks according to Sbarro's standards. Lead by example in delivering excellent customer service, maintaining food quality, and ensuring a positive, team-oriented atmosphere. Assign tasks to team members, ensuring all areas of the restaurant are covered and operations run smoothly. Provide guidance and support to team members, helping them with challenges or any questions they may have. Monitor and maintain productivity and ensure that team members are working efficiently. Motivate and encourage staff to meet operational goals and deliver high-quality service. 2. Customer Service: Ensure that all customers are greeted promptly and served in a friendly, professional manner. Address customer complaints or concerns, resolving issues quickly to ensure customer satisfaction. Monitor the dining area to ensure customer needs are met, and assist in managing customer flow during busy periods. Maintain the restaurant's standard for guest satisfaction by providing a positive experience for every customer. 3. Food Preparation & Quality Control: Ensure all food items are prepared according to Sbarro’s quality standards and presented attractively. Monitor kitchen staff to ensure food safety, cleanliness, and quality standards are met at all times. Ensure that food prep areas are organized, clean, and stocked with necessary supplies. Assist with food preparation when necessary, ensuring efficiency during peak hours. 4. Cash Handling & Register Operations: Oversee cash register operations and ensure proper cash handling procedures are followed. Ensure all payments are processed accurately, and assist with handling cash, credit, and debit transactions. Maintain an accurate cash drawer, perform daily cash reconciliation, and ensure the register is balanced at the end of each shift. Train team members on cash register operations and best practices. 5. Operational Management: Ensure all restaurant operations are in line with Sbarro’s policies and standards, including cleanliness, food safety, and team performance. Oversee opening and closing procedures for the restaurant, ensuring all duties are completed and the restaurant is secured at the end of the shift. Assist with inventory management, ensuring supplies are stocked and used efficiently. Monitor labor costs, ensuring team members are scheduled appropriately based on customer flow. 6. Training & Development: Assist in training new team members, ensuring they understand the restaurant’s procedures, policies, and quality standards. Provide ongoing coaching and feedback to team members to improve performance and skill sets. Support team members in their professional development and encourage them to grow within the company. 7. Health & Safety Compliance: Ensure the restaurant adheres to all local, state, and federal health and safety regulations. Ensure food safety practices are followed, including proper handling, storage, and sanitation procedures. Monitor the cleanliness of the restaurant, including the kitchen, dining areas, and restrooms. Skills & Qualifications: Education: High school diploma or equivalent (required); some college coursework in hospitality or business is a plus. Experience: At least 1-2 years of experience in the food service industry, with some supervisory or leadership experience preferred. Leadership: Strong leadership skills with the ability to manage and motivate a team in a fast-paced environment. Customer Service: Excellent communication and customer service skills, with a focus on delivering a positive customer experience. Organization: Ability to manage multiple tasks and maintain organization during busy shifts. Problem-Solving: Ability to resolve conflicts and address issues effectively and efficiently. Flexibility: Willingness to work various shifts, including nights, weekends, and holidays. Physical Demands: Ability to stand and walk for extended periods during shifts. Ability to lift and carry up to 50 pounds. Ability to work in a fast-paced environment and handle multiple tasks at once. Ability to work in varying kitchen temperatures, including hot grills and ovens.

JOB DESCRIPTION On behalf of Shōwa Hospitality, we thank you for your interest in this job offer. Himitsu is a Japanese bistro located in a discreet corner of La Jolla, a setting well suited for our name which translates to “secret” in Japanese. Chef Mitsu presents a menu of traditional nigiri along with Japanese style tapas using the highest quality ingredients. A carefully curated sake list is accompanied by selected natural wines and essential Japanese and local craft beers. QUALIFICATIONS We are looking for a full time or Part time host that are motivated and have previously worked in hospitality. A Minimum of 2 years in upscale casual or fine dining experience as a host. Preferred experience with Japanese cuisine. Someone who is able to operate effectively as part of a team, communicate clearly, and ensure smooth service operations and quality service. The main duty for this position is providing the best service to our guests, be a team player, manage reservations and coordinate with our Chefs and team. https://www.himitsusd.com/ Job Type: Part-time Salary: up to $18 per hour + Tips

POSITION TITLE:  Housekeeping Manager  REPORTS TO (TITLE):  Director of Plant Operations FSLA Status:  Exempt PAY: $68,640 - $82,368 DESCRIPTION OF POSITION: Leads and manages the activities of the housekeeping team to ensure optimal cleanliness, safety, and regulatory compliance across all hospital facilities. The role is responsible for strategy, execution, and outcomes—not just supervision. Emphasis is placed on leadership, operational excellence, and use of technology to support day-to-day management. KEY RESPONSIBILITIES:   Essential Duties and Responsibilities: Under direction of the Director of Plant Operations, leads the hiring, onboarding, training, and development of EVS staff Manages and mentors EVS team members to achieve facility-wide cleanliness and service excellence Schedules, assigns, and oversees daily activities of housekeeping staff Trains staff on departmental policies, procedures, and responsibilities Provides direct support when staffing is low or when specific tasks require hands-on involvement Conducts regular inspections during shifts to assess completion and quality Maintains inventory of materials, tracks usage, and orders supplies as needed Ensures vendor pricing remains competitive and aligned with budget goals Monitors condition of equipment, furnishings, fixtures, and initiates necessary repairs or replacements Uses Microsoft Office (Word, Excel, Outlook) to create and manage operational reports, staffing plans, supply logs, and departmental metrics Enforces quality assurance, infection control, safety, and regulatory standards across EVS activities Administers corrective actions, appraises employee performance, and recommends promotions or wage adjustments Upholds hospital policies, ethics, and standards of customer service Operates and supervises use of power equipment as needed Performs tasks such as mopping, sweeping, dusting, and washing when required or during staffing shortages Reports facility issues and departmental concerns promptly to the Director of Plant Operations Participates in professional development activities and encourages team growth Requirements Education/Licensure                                                                                        High school, GED, or equivalent required; Associate Degree preferred Current CPR or obtained within 60 days of hire Handle With Care training obtained within 60 days of hire Knowledge and Experience: Minimum three (3) years Housekeeping management or supervisory role required Basic English usage required Experience in a hospital or healthcare setting preferred Familiarity with infection control procedures and environmental services best practices Skills and Abilities: Strong leadership skills with ability to manage priorities and delegate effectively Excellent verbal and written communication abilities Strong interpersonal skills and professional demeanor Able to exercise sound judgment, solve problems, and make timely decisions Strong organizational skills with ability to prioritize projects, work independently, manage multiple tasks, and meet deadlines Knowledge of materials, equipment, and procedures required to accomplish daily and specialized housekeeping tasks Quick learner who can implement hospital policies regarding quality assurance, safety, environmental standards, and infection control Maintains confidentiality of patients and staff at all times Able to operate and supervise use of power equipment as needed Proficiency in Microsoft Office Suite (Word, Excel, Outlook) to support reporting, scheduling, inventory tracking, and staff communication Physical Requirements:   While performing the duties of this job, this position is frequently required to do the following:  Stoop, kneel, crouch, reach, and stand for sustained period of time Walk, push, pull, lift, carry objects from a lower to higher position or horizontally from position to position or otherwise move objects Feel sizes, shapes, temperatures, and textures by touching with skin, particularly that of the fingertips Express or exchange ideas orally accurately and quickly Vision: see details of objects at close range Minimum standard of hearing ranges Lift up to 30 pounds, exert up to 100 pounds of force occasionally, and/or 30 pounds of force frequently Minimum standard of visual acuity with or without correction While worker may possibly be subjected to temperature changes, the worker is generally not substantially exposed to adverse environmental conditions as the work is predominantly inside Job may expose incumbent occasionally or in emergency situations to blood, body fluids, non-intact skin or tissue specimens.

Culinary Agents is working with the team at Saffy's on Fountain to connect them with talented hospitality professionals. Saffy's on Fountain - Now Hiring: Host Click here to learn more & apply today! Saffy’s a Middle Eastern Restaurant rooted in traditional flavors and executed using modern techniques is currently hiring! The ideal candidate is eager to learn and grow with our team! We are currently looking to fill the HOST/RESERVATIONIST position. The ideal candidate is eager to learn and grow with our team. QUALIFICATIONS: High School Diploma or equivalent. Experience preferred but not required Current Food Handler Permit Current Responsible Beverage Service certified COMPENSATION: $17.87 plus tips and health insurance benefits for full-time employees after 60 days. Please reply with your resume in the body of the email and include an introduction telling us more about you. We look forward to welcoming you as part of our team! Create your FREE profile on CulinaryAgents.com to apply to any job with a single click! Plus, start receiving alerts for new opportunities that match your skills and experience.