20 Best Meat Manager jobs (Hiring Now!)

PM Sous Chef
Mohonk Mountain House —New Paltz, NY
Responsible for the preparation of fresh and wholesome meals for a hotel with a 600 hotel guest and 500 day guest capacity, ensuring smooth operation, proper…
$35 an hour
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Shift Manager
Arby's —Sturgis, SD
Full and Part Time Positions. Assisting the General Manager and Assistant Manager with all facets of the successful operations for an Arby's Restaurant.
Estimated: $30.4K - $38.4K a year
Quick Apply
7d
Fast Food Attendant (FFA)
Areas USA, Inc —Eskdale, WV
Operates cash register and receives payment from customer in cash or credit card, accurately counts and provides change to customers as required, and follows…
$10.25 an hour
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5d
Freaky Fast Jimmy John's Team Member
JCA Brands —North Platte, NE
To provide FREAKY world-class customer service to Jimmy John’s customers while spreading the love through delivering FREAKY fresh JJ’s sammies.
From $12 an hour
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Meat Bird Serviceperson
Butterball —Huntsville, AR
Implements and evaluates field projects as assigned. Bachelor degree in Animal Science, Poultry Science, Biology, or related field (or equivalent training and…
Estimated: $49.6K - $62.8K a year
Jimmy John's Shift Lead Manager Fairbault MN
Jimmy John's Sandwich Atlas Group MN2 1342SL —Faribault, MN
Must be a good coach to develop team. As Restaurant Shift Lead, your job will be to provide FREAKY world-class customer service to Jimmy John’s customers while…
$14 - $16 an hour
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Bilingual Inside Sales, Customer Service, and Store Manager
Hoagland Meat —Homedale, ID
Answering calls from clients to adjust their subscriptions, manage deliveries, and handle questions, concerns, or complaints.
$45,000 - $60,000 a year
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Meat Processing - Plant Manager
FireStarters Recruiting —Atlanta, GA
Conducting plant inspections to eliminate hazardous conditions. Managing daily operations of the protein plant. Must have good leadership skills.
$125,000 - $140,000 a year
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4d
Meat Manager
Tom's Riverside Quality Foods —Rimersburg, PA
Monitoring temperatures in cooler, freezer, meat cutting rooms and cases. Maintaining cleanliness and sanitation of the meat department.
$13 - $15 an hour
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Store Manager
Golden Gate Petroleum —Winnemucca, NV
Must have valid driver’s license and car insurance. Train, coach, and develop employees through performance management to deliver exceptional service and help…
From $50,000 a year
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Quality Assurance Manager
Catelli Brothers Family of Foods —Sutton, MA
Complete and develop reports using Microsoft Office (Word, Outlook, Excel, Power Point). Will play a significant role in new product development, validation,…
$110,000 - $115,000 a year
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Meat Manager
Shaws —Brunswick, ME
Accept valid excuses for absences, tardiness or leaving early. Assisting in increasing sales by utilizing the five steps of retail selling – Connect with the…
From $22 an hour
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12d
Meat Market Management
Harris Teeter —Charlotte, NC
Responsibilities may include interviewing and training associates; planning, assigning, and directing work; assist in appraising performance; rewarding and…
$19 - $23 an hour
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Meat Manager
Harris Teeter —Vienna, VA
Summary Primary responsibility is to Take Excellent Care Of Our Customers by satisfying each customer’s needs, exceeding their expectations, and making every…
$18 - $24 an hour
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1d
Meat Market Cutters and Associates (Mizer's Cost Plus Foods)
PF Spam —Slidell, LA
Working in any one of our positions requires reaching, pulling, heavy lifting (up to 80lbs), long hours standing on tile/concrete, walking, climbing, and work…
Estimated: $18.9K - $24K a year
Quick Apply
2d
Meat Cutter
Miller's Market - Ashland, OH —Ashland, OH
Assists in the meat room doing miscellaneous as needed until cleanup starts. An understanding that the meat cutter has the responsibility of ensuring the fresh…
Estimated: $29.7K - $37.6K a year
Quick Apply
1d
Cook - FT
Avem Health Partners —Stroud, OK
Maintains regulatory requirements, including all federal, state, local regulations and accrediting organization standards. Adjusts heat controls as necessary.
Estimated: $27K - $34.2K a year
Seafood Production Manager
Halperns' Steak and Seafood —Baltimore, MD
Must be able to develop solutions to a variety of problems of moderate scope and complexity and reference policies and practices for guidance.
From $75,000 a year
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2d
Experienced cook/chef
The Horse and Frog —Holyoke, CO
Serv Safe food handler certification (will be required if not already completed). Keep a sanitized and orderly environment in the kitchen (clean out grease…
$17 - $20 an hour
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6d
Meat/Seafood Department Assistant Manager
Walter Stewart's Market —New Canaan, CT
Staffing, training, sales projections, customer service, ordering, inventory, training, and merchandising. Supports the manager in the daily operations of the…
$26 - $28 an hour
Quick Apply
6d

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PM Sous Chef

Mohonk Mountain House - New Paltz, NY

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Job Details

Full-time $35 an hour

Qualifications

Microsoft Word
Microsoft Excel
Culinary experience
English
Windows
Culinary Arts
Driver's License
Driving
Knife skills
Advanced knife skills
Associate's degree
2 years

Full Job Description

BASIC FUNCTIONS AND RESPONSIBILITIES:

Responsible for the preparation of fresh and wholesome meals for a hotel with a 600 hotel guest and 500 day guest capacity, ensuring smooth operation, proper sanitation, and sound management of up to 20 staff members.

ESSENTIAL JOB FUNCTIONS:

Assume responsibility for the overall production of hot and cold foods associated with a la carte and buffet dining services which include Main Dining room, West Dining room, East Dining Room, Carriage lounge, and Banquets as assigned.
Execute menus with complete oversight of kitchen set up, service, and breakdown of stations in regards to hot and cold foods for Mohonk Food and beverage functions.
Communicate effectively with Front of the house management before, during, and after service.
Conduct food tastings for development of future menu items and create standard recipes that can be taught to staff.
Conduct shift briefings and menu training for front of the house staff as needed for new menu implementation
Oversee and continue development of the chef’s table menus and execution
Be able to assume Executive Sous Chef duties whenever needed
Close kitchen following all departmental guidelines as it pertains to food safety, labor management, and kitchen checklists
Be able to write menus, cost out using standard recipe cards, and ensure staff is trained on all aspects of prep lists assigned
Work with theme program management to create special food demos and tastings for promotional events.
Meet with Captains before service to address any special requests or dietary restrictions.
Carry out supervisory responsibilities for a staff up to 20 in accordance with Mohonk Mountain House policies. Interview, hire and train employees; plan, assign, and direct work; appraise performance; reward and coach/counsel/discipline employees; address complaints. Monitor schedule daily to minimize overtime.
Work with the Chef and Executive Sous Chef to ensure all products are ordered for and processed in accordance with Mohonk culinary standards. Work with purchasing to ensure any additional products outside of normal dining operations are ordered and used as required.
Requisition food materials daily or as needed for the preparation of breakfast, lunch, and dinner services to be filled by the Receiving Department.
Oversee kitchen and coordinate all hot and cold food preparations for dinner service ensuring food is presented in accordance with company specifications. Delegate prep work load for Garde Manger crew.
Check all hot and cold foods prepped before service to ensure proper quality and quantities needed are at hand.
Expedite for the entire service period ensuring each plate is of the highest quality possible.
Learn, retain, and demonstrate a full knowledge and understanding of all menu offerings.
Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Ensure proper portion, arrangement, and food garnish. Test foods ensure the correctness of the temperature of food.
Prepare special dietary meals or substitute items.
Maintain work spaces including stainless steel tables, equipment, dry storage shelves, walk-in refrigerators, upright freezer, and general sanitary condition of garde manger and vegetable prep area in a neat and orderly fashion.
Provide relief coverage as needed for Exec Sous Chef. Execute on-line production of meal period and ensure all food product is used as effectively as possible. Monitor house counts on a daily and weekly basis for proper menu breakdown. Delegate and participate in food preparation for next day's shift.
Demonstrate advanced knife handling skills and familiar with kitchen equipment and machines.
Work on the line under time constraints, extreme temperatures, and high business volume.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods. Weigh, measure, and mix ingredients. Maintain an awareness of and minimize costs/expenses.
Check the working condition of equipment and machinery in accordance with specifications.
Operate and regulate temperatures of equipment such as ovens, stoves, grills, microwaves, steamers, kettles, and fryers.
Meet with Food and Beverage managers to discuss daily services and special functions.
Analyze problems and develop and implement action plans to address problems. Report to the Executive Sous Chef.
Facilitate/attend shift briefings and actively participate daily.
Inspect the work of others by touch, sight, sound, taste and smell for conformance to prescribed standards
Maintain confidentiality of proprietary information; protect company assets.
Offer consistently professional, friendly and proactive guest service while supporting fellow colleagues. Assist all staff in a professional manner ensuring our guest service is in accordance with company standards. Maintain good working relationships with coworkers, guests, and managers.
Research industry trends regularly and maintain a current knowledge of common or trending practices in the industry. Maintain a knowledge of local, state, federal health and employment laws.
Inventory and maintain equipment and supplies, initiate purchases, and safeguard equipment and supplies.
Work clean and assume responsibility for kitchen organization and orderliness. Clean and scrutinize work stations periodically during work shift ensuring the cleanliness and maintenance of all work areas, utensils, and equipment.
Follow kitchen policies, procedures and service standards. Follow all safety and sanitation policies when handling food and beverage. Handle hot items with care.
Maintain food and cooler logs. Keep refrigerators and storerooms clean and neat. Ensure food and supply items are stored per standards. Ensure proper rotation of product in all refrigerators to minimize wastage/spoilage.
Complete safety training and certifications when offered.
Lift up to 50 pounds from ground level to waist height and carries a distance of up to 100 feet with/ without assistance. Walk up to 5 miles per day.
Maneuver carts or dollies safely with loads up to 200 pounds up and down stairs, elevators, through passageways or outdoors up to 75 feet.
See close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.
Identify safety hazards, report, and follow up to see that corrective action is taken. Inform Executive Chef, Executive Sous Chef of hazardous situations, emergencies or threats to the security of guests, employees or hotel assets.
Reach with hands and arms, bend, kneel, stoop, twist and flex arms, walk up and down stairs/inclines, sit, climb up/down ladders or stand for up to 5 hours at a time.
Speak, read and write the English language and communicate in a clear and congenial manner, with our guests, visitors and employees. Hear verbal instructions, directions and warnings.
Perform basic mathematical functions with recipes such as addition, subtraction, multiplication, and division.
Prepare administrative reports in a clear, logical manner.
Demonstrate proficiency with Windows-based operating systems and use software including MS Word, MS Excel, MS Outlook.
Adhere to Mohonk Mountain House’s Dress and Grooming Standards; presenting a neat, clean and well-groomed appearance and maintaining a positive, professional image to our customers.
Learn and successfully demonstrate the Mohonk Mountain House Service Steps with Service Strategies with guests and staff.
Maintain a flexible work schedule including days/nights, weekdays/weekends, holidays, and during peak periods of business.
Taste sweet, sour, bitter, and salty and demonstrate a sense of smell.

QUALIFICATIONS:

Valid Driver’s License and at least 21 years of age, or 20 years of age with at least two years of licensed driving experience.
Associates degree in Culinary Arts from accredited culinary school or 5-7 years experience in similar operation.
Certified in food service sanitation practices and prevention of food borne illnesses.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Quick Apply

Meat Manager jobs

PM Sous Chef

Shift Manager

Fast Food Attendant (FFA)

Freaky Fast Jimmy John's Team Member

Meat Bird Serviceperson

Jimmy John's Shift Lead Manager Fairbault MN

Bilingual Inside Sales, Customer Service, and Store Manager

Meat Processing - Plant Manager

Meat Manager

Store Manager

Quality Assurance Manager

Meat Manager

Meat Market Management

Meat Manager

Meat Market Cutters and Associates (Mizer's Cost Plus Foods)

Meat Cutter

Cook - FT

Seafood Production Manager

Experienced cook/chef

Meat/Seafood Department Assistant Manager

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