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Blue Plate Jobs (NOW HIRING)

Blue Plate Catering

Senior Staff Accountant

Chicago, IL · On-site

$71K - $88K/yr

ABOUT BLUE PLATE CATERING: For 40 years, we have been Chicago's most trusted partner for catered events, daily food service, and delivery. We're a preferred partner to the city's best special event ...

Blue Plate Catering

Senior Staff Accountant

Chicago, IL · On-site

$71K - $88K/yr

ABOUT BLUE PLATE CATERING: For 40 years, we have been Chicago's most trusted partner for catered events, daily food service, and delivery. We're a preferred partner to the city's best special event ...

BLUE PLATE CATERING LTD

Senior Staff Accountant

Chicago, IL

$71K - $88K/yr

ABOUT BLUE PLATE CATERING: For 40 years, we have been Chicago's most trusted partner for catered events, daily food service, and delivery. We're a preferred partner to the city's best special event ...

Blue Plate Restaurant Company

HOST

Maple Grove, MN · On-site

Position Summary As a Host/Hostess for Blue Plate Restaurant Company, we expect you to have fun, be engaged and take care of the guest. What makes our Host/Hostesses different from everyone else is ...

Blue Plate Restaurant Company Inc

HOST

Osseo, MN · On-site

$15.50 - $21/hr

Position Summary As a Host/Hostess for Blue Plate Restaurant Company, we expect you to have fun, be engaged and take care of the guest. What makes our Host/Hostesses different from everyone else is ...

Blue Plate Restaurant Company Inc

HOST

Maple Grove, MN

$15.50 - $21/hr

Position Summary As a Host/Hostess for Blue Plate Restaurant Company, we expect you to have fun, be engaged and take care of the guest. What makes our Host/Hostesses different from everyone else is ...

Blue Plate Catering

Facilities Manager

Chicago, IL · On-site

Ability to demonstrate strong affinity for Blue Plate's mission: Our mission is to "care more" for others through food and service experiences that turn our partner's vision into reality. * Ability ...

Blue Plate Catering

Facilities Manager

Chicago, IL · On-site

Ability to demonstrate strong affinity for Blue Plate's mission: Our mission is to "care more" for others through food and service experiences that turn our partner's vision into reality. * Ability ...

BLUE PLATE CATERING LTD

Facilities Manager

Chicago, IL · On-site

Ability to demonstrate strong affinity for Blue Plate's mission: Our mission is to "care more" for others through food and service experiences that turn our partner's vision into reality. * Ability ...

BLUE PLATE CATERING LTD

Facilities Manager

Chicago, IL · On-site

Ability to demonstrate strong affinity for Blue Plate's mission: Our mission is to "care more" for others through food and service experiences that turn our partner's vision into reality. * Ability ...

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BLUE Plate information

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How much do blue plate jobs pay per hour?

As of Jun 27, 2026, the average hourly pay for blue plate in the United States is $16.23, according to ZipRecruiter salary data. Most workers in this role earn between $15.38 and $17.31 per hour, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive as a Blue Plate cook, and why are they important?

To thrive as a Blue Plate cook, you need solid culinary skills, knowledge of food safety, and experience in high-volume kitchen environments, typically supported by a food handler's certification. Familiarity with kitchen equipment, point-of-sale (POS) systems, and inventory management tools is often required. Strong teamwork, attention to detail, and time management are crucial soft skills for this fast-paced role. These skills ensure consistent quality, efficient service, and customer satisfaction in a busy food service setting.

What are 'Blue Plate' jobs?

A 'Blue Plate' job typically refers to a position in the food service industry, especially in diners or restaurants, where employees are involved in preparing or serving 'blue plate specials'—affordable, daily set meals. The term originated in the United States in the early 20th century and is often associated with classic diners and casual eateries. Blue Plate jobs can include cooks, servers, and kitchen staff who help deliver these special menu offerings. These positions require good customer service skills, efficiency, and the ability to work in fast-paced environments. Working a Blue Plate job can be a good entry point into the restaurant industry.

What is the difference between Blue Plate vs Line Cook?

AspectBlue PlateLine Cook
CredentialsFood handler's permit, culinary trainingFood handler's permit, culinary training
Work EnvironmentRestaurant kitchen, fast-pacedRestaurant kitchen, fast-paced
Industry UsageChef's station or role in kitchenSpecific station in kitchen, prepares dishes
Common Search/ComparisonBlue Plate vs Line Cook

The term 'Blue Plate' typically refers to a dish or a serving style in a restaurant, whereas a 'Line Cook' is a kitchen staff member responsible for preparing specific dishes on the line. While both roles are part of the restaurant industry and require culinary skills, the Blue Plate is more about the presentation or menu item, and the Line Cook is a job position focused on food preparation. Understanding these differences helps clarify job roles versus menu items in the culinary industry.

What are some typical challenges faced by Blue Plate line cooks during busy service hours?

Blue Plate line cooks often encounter challenges such as managing multiple orders simultaneously, maintaining consistency and quality under pressure, and communicating effectively with the rest of the kitchen staff. Time management is crucial, as cooks must coordinate with servers and other kitchen stations to ensure dishes are delivered promptly. Staying organized and adaptable is key to success, especially during peak meal times when the kitchen is at its busiest.
More about BLUE Plate jobs
What cities are hiring for Blue Plate jobs? Cities with the most Blue Plate job openings:
What states have the most Blue Plate jobs? States with the most job openings for Blue Plate jobs include:
What job categories do people searching Blue Plate jobs look for? The top searched job categories for Blue Plate jobs are:
BLUE Plate jobs near you
Infographic showing various Blue Plate job openings in the United States as of June 2026, with employment types broken down into 54% Full Time, 21% Part Time, and 25% Contract. Highlights an 97% Physical, and 3% Remote job distribution, with an average salary of $33,749 per year, or $16.2 per hour.
GENERAL MANAGER

GENERAL MANAGER

Blue Plate Restaurant Company

Bloomington, MN • On-site

Full-time

Posted 22 days ago

Job description

BLUE PLATE CORE FOCUS
Passionate Hospitality & Flavors Fuel our Community,
This really is our niche. This one statement captures the following:
Flavors: distinctive taste and quality, not just food and drink
Fuel: energy, sustenance, nourishment, power, an everyday need
Community: the people that work for us, dine with us, live by us
BLUE PLATE CORE VALUES
We Are:
Adaptable
Committed
Enthusiastic
There are also several other attributes, qualities, and ideals that we value in ourselves and our employees, but these values are "CORE" to what Blue Plate aspires to and what we want our employees to aspire to, now and in the future:
ADAPTABLE to our changing world
COMMITTED to our people & our community
ENTHUSIASTIC to living our best life
Accountabilities and Responsibilities
  • Leadership - The GM is expected to lead by example in all areas. Enthusiastic dedication, professionalism
  • and positive leadership have the greatest impact on the team. The GM must organize, energize, develop and
  • lead a diverse work group with BPRC's Mission Statement and Core Values as the guiding principles.
  • Create a culture, atmosphere and environment of Passionate Hospitality
  • Running great shifts using great people and creating relationships with guests
  • Hiring great people and not compromising standards
  • Training and upholding employees and managers to company standards
  • Communicating to management team clearly and effectively
  • Communicating to DO clearly and effectively
  • Identifying opportunities and taking swift action to correct behavior
  • Always looking for sales opportunities and weighing them against ROI
  • Oversee and accountable for all BOH responsibilities which include line checks, hiring and training, accountability, efficiencies, quality control, financials, and all other company directives
  • Development of Management Team - General Managers are responsible for the development and cohesiveness of their management team. This team is typically comprised of the Assistant General Manager, FOH Manager, Chef and Sous Chef, as well as any Key Hourly Employees. The GM is overall responsible for:
  • Coaching & Mentoring
  • Development Plans & Support
  • Giving & soliciting consistent and constructive feedback
  • Assisting managers with goal setting and action plans
  • Reviewing managers' goals, measuring successes and opportunities
  • Holding your team accountable in a fair and consistent way through tough conversations and follow through on directives given.
  • Profitable Financial Operations - The General Manager is held accountable to the store being a profitable operation. Key areas to this are:
  • Understanding of Profit & Loss statement and what impacts it.
  • Ability to organize daily, weekly, per period financial obligations.
  • Understands the budget and how to impact it
  • Comprehension of financial reporting platform, inclusive of all functions
  • Daily Sales Reporting
  • Accounts Payable
  • Inventory
  • Payroll
  • Entry & Research
  • Ability to communicate weekly Sales and P&L results succinctly and with purpose
  • Understands costs and how they impact the financial statements
  • Prime Costs - labor, food, beverage
  • Controllable Costs - i.e. office supplies, marketing, training & education, printing
  • Non-controllable Costs - rent, insurance, salaried payroll
  • Understands productive scheduling and holds management team accountable to:
  • Writing schedules to budgeted labor percentage
  • Managing to those numbers daily
  • Reviewing opportunities and taking action to correct shortcomings
  • Develop and Implement Marketing Initiatives - This is a key element to running a successful business.

General Managers will work closely with their Chief Financial Officer and the Director of Culinary to ensure all initiatives align with the store and company brand standards. GMs are expected to be proactive in developing quarterly store-specific marketing plans. This is to be specific and continuous throughout the year.
  • Marketing takes two forms - both internal and external. Developing the plan will require GMs to collaborate with their managers to identify opportunities. Initiatives include, but are not limited to the following:
  • In-store promotions
  • Community involvement
  • Off-Site events (both charitable and profitable)
  • Media involvement (print, television, radio)
  • Social Media
  • Employee engagement
  • Training - General Managers are accountable to the training of all employees. GMs are to work with the Director of Operations to ensure training processes are in place.
  • A welcoming orientation
  • Training Plan specific to the department
  • FOH Alcohol Compliance
  • Department Trainers
  • Training Materials (online and print)
  • Initiative Implementation & Integration (menu, policy, standards, execution/operations)

Hiring - It all starts with hiring hospitable people - both FOH and BOH. Employees at Blue Plate must have a natural ability to take care of the guest. To do this, General Managers must coach management teams in hiring the best people.
  • Recruiting using both traditional and non-traditional methods
  • Interviewing using BPRC interview guides & tools.
  • Selecting people who fit our brand - hospitality, appearance, enthusiasm
  • Creating personnel files and communicating documentation requirements

Ensure all required documents are completed, entered correctly in POS & Payroll and maintenance (updates & terms) of POS & Payroll
Facilities - General Managers are accountable for the entire facilities of the store. GMs must work with and communicate to The Director of Operations to ensure cleanliness and consistent operation of the physical plant.
  • Sanitation: Maintain standards of cleanliness through daily cleaning company and employee standards.
  • Equipment: Perform thoughtful consistent maintenance checks on all equipment. Possess base line knowledge for the functions of all equipment.
  • Health Department: Follow all safety & sanitation standards
  • Exterior: Maintain eye-appealing exterior. Ensure back dock is cleaned daily, any flowers are watered regularly, all snow removal is timely, all garbage and debris is swept continuously throughout the day
  • Interior: Keeping all employees on task with cleanliness responsibilities throughout their shifts

Management of Culinary Team- The General Manager is responsible for the management, development, and discipline of the Culinary Team. The General Manager is ultimately responsible for the Culinary Teams adherence to Executive Team expectations and guidelines and directs any questions or concerns directly to the Director of Culinary. The General Manager will work closely with the Chef and Sous Chefs in the following ways:
  • Direct report for Executive Chefs
  • Understand and Implement Executive Team initiatives.
  • Hold team accountable for adherence to expectations
  • Conversing and coaching on a daily basis
  • Goal setting and development of action plans
  • Achieving operational excellence, incl. food quality, cleanliness and chef daily routines Achieving financial excellence, with focus on food and labor costs
  • Involving Director of Culinary when specific training or assistance is needed? Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
  • Ensure Compliance with operational standards, company policies, federal/state/local laws and ordinances.
  • Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
  • Will uphold all ServSafe guidelines.

Requirements
Qualifications-
  • College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
  • Knowledge of computers (MS Office-experience and Google Platform a plus)
  • Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures.
  • Must have reliable transportation
  • Must agree to background check
  • ServSafe Certification recommended.

Working Conditions-
  • Hours may vary if a manager must fill in for their employees or if emergencies arise. Typical work week =50-55 hours. This includes working nights, weekends and holidays.
  • Ability to perform all functions at the restaurant level, including delivery when needed.
  • Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 40 pounds, and repetitive hand and wrist motion.
  • Work with hot, cold, and hazardous equipment as well as operate phones, computers, fax machines, copiers, and other office equipment.

Abilities
  • Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
  • Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
  • Speaking - Talking to others to convey information effectively
  • Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
  • Monitoring - Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
  • Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.

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