Manager of a truck stop facility responsible for operations, staff training, inventory, budgeting, and compliance with food safety and alcohol service regulations.
Responsibilities
Monitor overall performance of facilities by establishing a preventive maintenance program for all equipment while minimizing expenses
Conduct training and team member development to include safe food handling and service, beverage and wine familiarization, and cleanliness standards
Ensure consistent operation of the property including sanitation, equipment, safety, and health standards
Stay current with relevant laws, procedures, and policies regarding service of alcohol
Check stock is correctly rotated and stored to reduce waste
Prepare and cook fresh offerings for the hot and cold bar, grill station, and service cases, ensuring quality, presentation, and consistency while providing exceptional customer service.
Responsibilities
Deliver warm, confident, and engaging customer service
Welcome, greet, and assist customers using Farm Boy Service Standards
Prepare and cook fresh offerings for our hot and cold bar, grill station, and service cases
Package, stock, rotate, and merchandise display counters and shelves
Maintain clean, safe, and organized work and storage areas
Requirements
Completion of a post-secondary program with an emphasis in culinary arts
The Executive Sous Chef is responsible for managing kitchen operations, executing food, mentoring staff, and maintaining high sanitation and safety standards.
Locations (4)
Ft. Myers, Florida, United States
Naples, Florida, United States
Clearwater, Florida, United States
Sarasota, Florida, United States
Responsibilities
Sets up and execute hot food for restaurant
Sets up and execute breakfast hot food for banquet events
Responsible for managing all sous chefs, line cooks, production cooks, breakfast buffet attendants and stewards
The Production Cook is responsible for preparing food items according to established standards and recipes, maintaining portion control, food quality, and presentation while supporting overall kitchen efficiency.
Responsibilities
Prepare food for assigned venue in accordance with menu standards
Follow recipes and portion control to ensure consistency and quality
Maintain proper food presentation and timeliness of service
Store and handle food correctly to prevent waste and spoilage
Uphold cleanliness standards for kitchen operations, equipment, and tools
Uses knives or other sharp tools and ensures safe tool handling. Identifies, analyzes, and resolves problems that arise during the production process. Understands various meat cuts, evaluates meat quality, and handles meat properly. Follows specific instructions, maintains high-quality standards, and ensures products meet specifications. Coordinates with suppliers, drivers, and internal staff management. Understands safety regulations in a food processing environment, including sanitation and cleanliness standards. Complies with company policies, procedures, and standards of ethics and integrity.
Compensation
The hourly wage range for this position is $23.00 - $28.80*
Responsibilities
Uses knives or other sharp tools and ensures safe tool handling
Identifies, analyzes, and resolves problems that arise during the production process
Understands various meat cuts, evaluates meat quality, and handles meat properly
Follows specific instructions, maintains high-quality standards, and ensures products meet specifications
Coordinates with suppliers, drivers, and internal staff management
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