351 Lotus Notes Developer jobs in East Wareham, MA

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Executive Chef

Brickstone Brewhouse Tavern

Raynham, MA 02767

~ 36 min Onsite

Working proactively with the General Manager to maximize sales and optimize profits through the management of food and labor costs
Setting appropriate prep levels (sales versus usage) to ensure fresh product and effective use of labor, including: Daily prep counts. Weekly prep totals and weekly prep plans. Regular review of Product Mix (P-Mix) information
The Chef is responsible for overseeing all aspects of kitchen staffing and is responsible for the hiring and scheduling of quality employees to execute the menu successfully and to maintain the smooth flow of kitchen operations
The Chef is responsible for generating strong financial performance for the health of the restaurant and the company
Ensuring all Health Department regulations are always enforced
Mentoring, coaching and developing Sous Chef Donald Readington to be an extension of yourself. Sous development should include; menu engineering, systems development, training systems, vendor negotiations and kitchen management
Food COGS goal of 28% or less
The Chef must pay attention to detail in all areas of the operation, including food quality and consistency, training and development, security, safety, sanitation, and physical structure
Planning necessary upgrades in a timely, well thought out way
Taking a hands-on approach and being directly involved in daily production
Keeping The Terrace Leadership informed of all necessary repairs and logging repairs and Maintenance
Demonstrating commitment to cultivating knowledgeable staff members who are proud of our quality and believe in our concept
Providing consistent and frequent feedback to Sous Chef(s) and staff
Placing effective orders, based on sales, while simultaneously taking advantage of drop size incentives
Proper receiving, rotation, storage, and handling of all food products
Overseeing the creation and implementation of all menus
Analyzing weekly costs to ensure proactive management of controllable costs
Providing a monthly physical inventory
The Chef is responsible for the daily upkeep of the physical restaurant/kitchen, specifically: Providing a daily walk through of the kitchen to determine areas needing attention or repair
This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time
Purchasing and Receiving
Teaching and coaching staff daily
The Chef works as part of the management team of the restaurant to build sales and grow the business and is responsible for operating a profitable restaurant, where the quality of food, service and ambience are continually challenged and improved, and where an environment that fosters creativity, free thinking and intelligent decision-making is encouraged
Maintaining the valuations on your inventory using invoices from vendor
The Chef is directly responsible for the cost-effective operation of a clean and safe kitchen while meeting or exceeding food quality and speed of service requirements
Ensuring strict adherence to standards for food quality
Monitoring local vendors accordingly
Calling appropriate repair companies
Ensure all menu changes are rolled out according to The Terrace Rooftop Dining procedures
Ensuring thorough and complete training of all employees, including kitchen operations, knife safety, proper handling of product, use of chemicals, use of equipment, etc.
Holding BOH meetings to review specials, menu items and discuss kitchen issues
Producing an accurate forecast
Assuming full responsibility for: Monitoring daily BOH labor reports and minimizing overtime
Establishing and maintaining appropriate staffing levels and remaining abreast of any changes that may impact staffing needs
Providing coaching, mentoring and development to all employees as this is critical for the success of the restaurant and the company
Ensuring that performance reviews of all BOH employees are completed annually
Maintaining a running punch list of “need to have” as well as “nice to have” items which are handled in a timely fashion as appropriate
Attending FOH Pre-Meals to review specials, menu items and discuss kitchen issues
The Chef is expected to work an average of 50–55 hours per week
Minimizing employee turnover
Executive Chef
The Chef is responsible for ensuring that the restaurant is operating at or above company standards
Total Kitchen Labor goal of 11%
They are ultimately responsible for ensuring that the food and BOH labor costs meet or exceed budgeted financial goals
Keeping the GM informed of all staffing needs

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Store Manager

Dollar Tree

Pembroke, MA 02359

Education AssistanceHealth InsurancePaid Time OffRetirement Benefit

New, Posted 17 hours ago

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Work From Home Commissioned Sales

Connected Staffing Resources - Globe Life

East Wareham, MA

RemoteRetirement Benefit

A proactive, team-oriented mindset
Candidates must be based in Massachusetts
Strong communication skills
Interest in developing a long-term career in sales
No prior sales experience is required

SmartExplore AI is experimental.

New, Posted 2 hours ago

Border Patrol Agent (BPA) Entry Level

U.S. Customs and Border Protection

Forestdale, MA 02644

Bilingual Preferred

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Operations Supervisor (Food, Beverage, & Retail)

AutoCamp- Nature's Boutique Hotel

Falmouth, MA 02540

~ 30 min OnsiteUrgently HiringFlexible SchedulePaid Time Off

Must be able to stand/walk for extended periods and lift up to 50 lbs
Manage monthly inventory: must be available on the 1st of every month
Ensure compliance with food safety, cleanliness, and service standards according to federal, state, and local regulations and AHG's policies
Maintain complete knowledge of all menu items (including daily specials), prices, preparation method/time, major ingredients, and quality standards of taste, appearance, texture, serving temperature, portion size, garnish, and method of presentation
Coordinate with the front desk team to support rental processes and retail sales
2+ years in hotel front desk or guest services leadership
Support Food & Beverage operation during high-volume times by taking orders, serving, or assisting with prep
Maintain complete knowledge of and strictly adhere to state liquor regulations, particularly in prohibiting service to minors, intoxicated persons, and drunk driving
Lead the charge of food & beverage ops like a culinary commander (taking orders, overseeing service, etc.)
Must be able to work evenings, weekends, holidays, and the occasional curveball
System matter expert in the PMS
Interview and hire Team Members, train and coach Guest Experience staff on guest service, systems, and brand standards
Review daily sales reports and ensure all transactions have been accounted for. Report all tips.
Oversee retail displays, pricing, and inventory control with attention to revenue generation
Lead and supervise the Front Desk team to ensure efficient check-in/check-out and daily operations
Familiarity with Google Suite, Microsoft Office, and cloud-based software
Maintain working knowledge of Property Management Systems (PMS) and manage shift reporting
Properly label & date according to comply with applicable state and federal regulations
Be familiar with sales strategies; communicate daily with the Group Planning Event Manager
Review, code, approve, and submit invoices to AutoCamp's Accounts Payable

SmartExplore AI is experimental.

New, Posted 1 day ago

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Kitchen Team Member - Farm to Table Restaurant

Liv Creative Cuisine

Marshfield, MA 02050

$22-$25/hr

~ 39 min OnsiteUrgently Hiring

Stand long periods
Authorized to work in US
Weekends
Evening
1-2 years
Minimum Age 18
Weekdays

SmartExplore AI is experimental.

New, Posted 13 hours ago

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Lab Furniture Sales Specialist

Avantor

New Bedford, MA 02746

~ 29 min Onsite

Bachelor's Degree, required
5+ years sales experience, preferably in laboratory, construction material sales, systems furniture, or other furnishings.
Ability to travel 30% (customer sites, meetings, overnights, etc.)
Familiarity with products in CSI divisions 10, 11, 12

SmartExplore AI is experimental.

New, Posted 5 hours ago

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