Top 28 culinary supervisor Jobs in springfield ma

Banquet, Events and Dining Room Manager
MRG Restaurant Group —South Windsor, CT
- $60,000 - $70,000 a year
- Weekends as needed
- Bar
- Sales
- Mid-level
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Assistant Manager
Wonder —Springfield, MA
- $57,000 - $65,500 a year
- Weekends as needed
- Sales
- Mid-level
- Ability to lift 50 pounds
- Health savings account
- Health insurance
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Line Cook/Grill Cook
MRG Restaurant Group —Simsbury, CT
- $20 - $25 an hour
- Weekends as needed
- Hospitality
- ServSafe
- Cooking
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Retail/Residential Supervisor - University of Hartford
Aramark —West Hartford, CT
- $27 - $30 an hour
- Weekends as needed
- Merchandising
- Cooking
- Mid-level
- Disability insurance
- Health insurance
Shift Supervisor (Evening and Overnight)
Wonder —Springfield, MA
- $18.50 an hour
- Part-time
- Mid-level
- Ability to lift 50 pounds
- Supervising experience
- Health savings account
- Health insurance
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9h
Cook, Full Time with Benefits
Baystate Health —Springfield, MA
- $19.29 - $25.87 an hour
- Weekends as needed
- Hospitality
- ServSafe
- English
TAP Sports Bar Sous Chef - MGM Springfield
MGM Resorts —Springfield, MA
- $41,300 - $56,800 a year
- Weekends as needed
- Sanitation
- Mid-level
- High school diploma or GED
- Health insurance
- Dental insurance
GRILL COOK (FULL TIME)
Flik Hospitality Group —Springfield, MA
- $18 - $20 an hour
- Urgently hiring
- Background check
- Hospitality
- In-person
- Commuter assistance
- Disability insurance
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Cook
IHOP —Springfield, MA
- $14 - $18 an hour
- Full-time
- No education required
- High school diploma or GED
- Ability to lift 50 pounds
- Opportunities for advancement
- Flexible schedule
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Prepared Foods Department Supervisor (Culinary, Deli) - Full Time
Whole Foods Market —South Windsor, CT
- $18.00 - $30.20 an hour
- 8 hour shift
- Mid-level
- Ability to lift 50 pounds
- Math
- Store discount
- Paid time off
Dining Hall Supervisor
Amherst College —Amherst, MA
- $25.85 - $28.00 an hour
- Full-time
- ServSafe
- 5 years
- Cooking
Prep Cook
spice venue —Hartford, CT
- $18 - $22 an hour
- Temporary
- Organizational skills
- In-person
- Entry level
- Employee discount
- Flexible schedule
Quick Apply
Prepared Foods Team Leader (Culinary & Deli Department Manager)
Whole Foods Market —Avon, CT
- $23.60 - $42.50 an hour
- 8 hour shift
- Merchandising
- Ability to lift 50 pounds
- Math
- Store discount
- Paid time off
Kitchen Staff
Sunberry restaurant and bar —Hartford, CT
- $600 - $1,000 a week
- Part-time
- Cooking
- Cash register
- In-person
Quick Apply
Kitchen Staff/Cook, Northampton
Clinical & Support Options Inc —Northampton, MA
- $32,000 - $36,000 a year
- Part-time
- Bilingual
- ServSafe
- Customer service
- Health insurance
- Dental insurance
Line Cook
Dave & Buster's —Manchester, CT
- $16.94 - $18.84 an hour
- Part-time
- 18 years or older
- Casual dining restaurant
- Maintenance
- Health insurance
- Dental insurance
Sous Chef
McLean Affiliates —Simsbury, CT
- Full-time
- ServSafe
- Mid-level
- Office
Quick Apply
Line Cook
MRG Restaurant Group —Bloomfield, CT
- $22 - $28 an hour
- Weekends as needed
- Hospitality
- ServSafe
- Cooking
Quick Apply
Culinary Chef
Hebrew Center for Health & Rehabilitation —West Hartford, CT
- Full-time
- High school diploma or GED
- Entry level
- Kitchen
- Retirement plan
Cook
Century Golf Partners Management —Bloomfield, CT
- $18 - $19 an hour
- Seasonal
- ServSafe
- English
- Mid-level

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Banquet, Events and Dining Room Manager

MRG Restaurant Group -
South Windsor, CT

Quick Apply

Job Details

Full-time
$60,000 - $70,000 a year

Qualifications

Operations management
Sales
Team leadership
Administrative experience
Typing
Food service management
Hospitality management

Full Job Description

MRG Restaurant Group

Banquets, Events and Dining Room Manager

The Mill Restaurant Group, LLC (MRG) consists of: The Mill on the River, Abigail’s Grille & Wine Bar, Cal’s Wood Fired Grille, Market Grille, and Republic of Bloomfield.

Our Venues offer the best in fine and casual dining. It is all about the experience - one-of-a-kind ambiance - and is not simply a meal but an overall dining experience!

The Banquets, Events and Dining Room Manager will report directly to the owners and will be responsible for all aspects of the day-to-day operations of a Banquet, event and Dining facility. This individual must be able to meet with clients and respond to their needs in a timely manner.

The Banquets, Events and Dining Room Manager will oversee catered events, schedule banquet service personnel, assign specific tasks or services, ensure that safety and sanitation codes are followed, and train staff to recognize improper guest behavior.

The Banquets, Events and Dining Room Manager will also work with the Managers of the location and coordinate with kitchen staff to get details of the menu, food preparation activities, and service standards. He/She will also examine the cleanliness of the venue, such as the condition of the bathrooms, prior to a function.

The Banquets, Events and Dining Room Manager will ensure that elements of a venue are ready before guests arrive, including the dining tables, bar, food, and beverages.

The Banquets, Events and Dining Room Manager will review the charges incurred and collect payment before the Banquet and/or Event happens.

During the event, He/She interacts with the client to respond to any special requests or last-minute adjustments. They monitor the activities of workers and guests and respond to questions, complaints, or comments that may arise.

Once the event is over, the Banquets, Events and Dining Room Manager will supervise clean-up, inventory, and storage of supplies and equipment.

Banquets, Events and Dining Room Manager, in addition to and while Banquets and Events are occurring, will also be responsible for the Dining Room(s) Management of guests and staff which includes time spent on the floor interacting with quests and guiding staff.

You will also be responsible for working closely with other managers and owners to meet revenue objectives, ensure all food safety procedures are strictly adhered to, and comply with policies and procedures regarding the handling of cash, property, products, equipment and proper cash closeout procedures for all shifts.

The Banquets, Events and Dining Room Manager may also be required to close the restaurant, which requires following proper closeout procedures and rules for cash management and locking up the restaurant.

This is a dual position that requires wearing many hats and the ability to juggle multiple responsibilities at a time in an extremely fast paced environment.

Duties include but are not limited to:

To Drive All Sales by receiving all incoming requests for banquets and events, to sell the banquets and events, to enter information into software and receive deposit for banquets and events.
To Drive All Sales by aggressively hitting the pavement and contacting businesses, wedding venues and shows, and instrumental in the marketing process to drive business to the facility.
To follow up with clients during the time from the booking to the actual banquets and events.
To be the contact person in all areas for the client.
To ensure that all events are setup in a timely manner according to event worksheet and as stipulated by client/contact and Ownership.
To ensure that all equipment and supplies are clean, organized, and in good working order.
To complete all events as per the event worksheet and communicate any changes or last minute additions to all related parties.
To ensure that all food and beverage service is executed according to company and client standards and in a timely manner.
To maintain positive attitude in high stress situations.
To go the extra mile and follow through to ensure guest satisfaction.
To be able to work with diverse populations in a supportive and positive manner.
To ensure that all staff adhere to company standards and procedures.
To report feedback from customers and actively make reasonable efforts to address any issues thereby increasing guest experience and satisfaction.
To complete checklists on a regular basis.
To communicate in a timely manner by way of email, telephone, and internal business systems to ensure administrative duties are completed.
To work as a “team member” by participating in miscellaneous tasks and projects that will occur on occasion and be identified by ownership.
To ensure that all staff are scheduled in accordance with company guidelines and that all payroll and accounting procedures are followed according to company policies.
To ensure that all equipment and props are stored and maintained in an organized system consistent with company expectations.
To ensure overall cleanliness of front of the house and back store areas.

We are looking for people with warm and welcoming attitudes and personalities.

Must be able to work long hours as needed and manage several simultaneous activities. Subject to exposure to wet floors, temperature extremes and excessive noise.
Requires bending, climbing, reaching, standing, walking, sitting, typing, grasping, repetitive motions.
May be required to lift objects of up to 40 pounds on occasion
Maintains personal cleanliness and appears well-groomed at all times.

· This positions requires an individual to work weekends, nights and Holidays.

We expect our associates to have regular attendance defined as being on time and present for all scheduled shifts, for the entire shift. Our associates need to value the importance of timeliness, punctuality, and dependability, and how the lack of these critical elements affects others in the workplace and the overall restaurant operations. We expect all associates to be willing to lend a helping hand to co-workers, direct reports, and supervisors, whether it is one of their typical job responsibilities or not.

Competencies (in order of importance)Self-Control — Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.

Dependability — Job requires being reliable, responsible, and dependable, and fulfilling obligations.
Stress Tolerance — Job requires accepting criticism and dealing calmly and effectively with high stress situations.
Leadership — Job requires a willingness to lead, take charge, and offer opinions and direction.
Attention to Detail — Job requires being careful about detail and thorough in completing work tasks.

Qualified Candidates must demonstrate a Highly Motivated Attitude, Genuine Passion for Culinary and Hospitality Excellence!

MRG Restaurant Group is an equal opportunity employer. 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.

Pay: $60,000.00 - $70,000.00 per year

Work Location: In person

Quick Apply

Refine Your Search

culinary supervisor jobs in springfield ma

Banquet, Events and Dining Room Manager

Assistant Manager

Line Cook/Grill Cook

Retail/Residential Supervisor - University of Hartford

Shift Supervisor (Evening and Overnight)

Cook, Full Time with Benefits

TAP Sports Bar Sous Chef - MGM Springfield

GRILL COOK (FULL TIME)

Cook

Prepared Foods Department Supervisor (Culinary, Deli) - Full Time

Dining Hall Supervisor

Prep Cook

Prepared Foods Team Leader (Culinary & Deli Department Manager)

Kitchen Staff

Kitchen Staff/Cook, Northampton

Line Cook

Sous Chef

Line Cook

Culinary Chef

Cook

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