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What is a foodco?

Foodco jobs refer to positions within companies that operate under the Foodco brand, which typically involve roles in food production, distribution, retail, or management. Employees may work in supermarkets, food processing plants, logistics, or administrative offices. These jobs can range from customer service and cashier roles to supply chain management and corporate positions. Working at Foodco often requires teamwork, attention to detail, and a focus on food safety and quality standards. Foodco careers may provide opportunities for advancement and training in the food industry.

What are the key skills and qualifications needed to thrive as a food coordinator?

To thrive as a Food Coordinator, you need strong organizational skills, knowledge of food safety regulations, and experience in food service or hospitality, often supported by a relevant degree or certification. Familiarity with inventory management systems, point-of-sale software, and food handling certifications like ServSafe are typically required. Excellent communication, attention to detail, and problem-solving abilities help you coordinate teams and ensure seamless operations. These skills are essential for maintaining high standards of food quality, safety, and customer satisfaction in a fast-paced environment.

What are some common challenges faced by team members working at Foodco, and how can they be addressed?

At Foodco, team members often encounter fast-paced environments, especially during peak service hours. Managing multiple tasks, meeting strict hygiene standards, and maintaining excellent customer service can be challenging. To address these, it's important to develop strong communication skills, work collaboratively with colleagues, and be adaptable to shifting priorities. Regular training and support from supervisors help team members stay organized and motivated, creating a positive workplace culture.

What is the difference between Foodco vs Food Service Worker?

AspectFoodcoFood Service Worker
Required CredentialsFood handling certification, food safety trainingFood handling certification, food safety training
Work EnvironmentCommercial kitchens, food production facilitiesRestaurants, cafeterias, catering services
Employer & Industry UsageFood manufacturing companies, large food corporationsRestaurants, cafes, catering companies

Foodco and Food Service Worker roles often require similar certifications and work in food-related environments. However, Foodco typically refers to a company or brand name, while Food Service Worker describes a specific job position within the food service industry. The main difference lies in Foodco being an employer or business entity, whereas Food Service Worker is a job title held by employees in various food service settings.

What are the most commonly searched types of Foodco jobs?

The most popular types of Foodco jobs are:

What job categories do people searching Foodco jobs look for?

The top searched job categories for Foodco jobs are:

Foodco jobs near you
Infographic showing various Foodco job openings in the United States as of August 2026, with employment types broken down into 50% Full Time, and 50% Part Time. Highlights an 100% In-person job distribution.

Restaurant Manager

Arirang Hibachi Steakhouse

Staten Island, NY • On-site

Full-time

Re-posted 4 days ago

Job description


HOURS / SHIFT: Minimum 50 hours 5-6 days depending on season and demand
Primary Functions of the Position:

  • Meeting food cost budgets, controllable labor budgets, minimizing waste
  • Responsible for maintaining an “A” rating with the NYC Health Dept. thru impeccable sanitary conditions
  • Responsible for interviewing, hiring, training and ongoing development of entire FOH and overseeing BOH staff including a progressive discipline program which included termination if necessary. Solely responsible for servers, expos, bartenders, hosts, dishwashers.
  • Will ensure that all FOH 7 BOH staff is following standards and systems that are in place.
  • Interact closely with all Department Heads to ensure that the guest expectations are exceeded.
  • Responsible for rotation of opening and closing of the building. Building to be opened and closed by a limited number of FOH and BOH managers.
Secondary Functions of the Position: Assignments from the General Manager
General Outline of Job Responsibilities:

OPERATIONS

  • Ensure that Safety and Sanitation Standards are maintained at all times.  Immediately rectify any unsafe conditions, current or potential.
  • Responsible for making sure that all food served is entered in Posi Touch and that no food or beverage is made without a dupe ticket printed out of Posi Touch. When doing parties/banquets, make sure that all food and beverage are ran thru Posi Touch as well and make sure the price on the contract matched the final bill.
  • Responsible for anticipating staffing needs and taking a proactive approach on hiring
  • Cut staff based on business volume and avoid overtime.
  • Train, supervise and coach all FOH staff according to company standards.
  • Perform quarterly Evaluations for all FOH personnel.
  • Make sure no employees start until all of their new hire paperwork is complete.
  • Formerly recommend bonuses, raises and promotions for all people in department.
  • On a daily basis review all shift clock out reports for all FOH and BOH staff and make appropriate adjustments to coincide with posted schedule to ensure staff is clocked in and out accurately. Place the original time report and the adjusted time report in the office administrators mail box on a daily basis, Adjusted time report must be signed. All staff must be clocked out by the end of the day based on their true start and finish times.
  • Ensure high standards for Food Health Sanitation and Cleanliness are in place and the standards are communicated and practiced throughout the kitchen at all times by all kitchen employees.
  • Follow the purchasing guidelines when receiving deliveries compare the deliveries to the appropriate Foodco purchase order including linens and uniforms, for accuracy in quantity, quality and price. Adjust pricing if overcharged and or return any items that were delivered in error or lack in quality.
  • Maintain par levels of all FOH supplies.
  • Perform weekly restaurant liquor inventories and manage within Foodco.
  • Discuss any bulk liquor buys with the corporate office
  • Attend and actively participate in all management meetings.
  • Conduct department meeting once a month coordinate with management team as often as possible to maintain teamwork, uniformity and consistency and great customer service.
  • Interact with the Event Manager throughout all events about the timing of courses and to assure that food quality is meeting the expectations of our Guests.
  • Practices Guest is #1 at all times.
  • Make recommendations for maintenance, repair and upkeep of the restaurant.
  • Follow through to ensure that problems are taken care of in a reasonable time frame.
  • Supervise entire restaurant FOH and BOH staff
  • Maintain all company equipment in the most professional fashion.
  • Represent the company at community and other special events.
  • Attend and actively participate in staff meetings.
  • Input schedules into Hot Schedules, ensure weekly budgets for BOH labor are met.
  • Regularly communicate with General Manger about costs and any difficulties.
  • Consistently maintain company image.
  • Oversee Restaurant chef for continuous development of menu items for restaurant menus.
  • Must complete the New York City Food handler’s Certification within one month of being hired.
KITCHEN

  • Inspect all food purchases for quality control and to maintain maximum shelf life.
  • Schedule and coordinate FOH staff and oversee kitchen staff schedule.  Ensure proper staffing for maximum productivity and efficiency.
  • Make sure the kitchen is following documented recipes and maintain the high quality of food production, presentation and taste that has been established in our company
  • Monitor and coach staff on maintaining consistency in food quality.
  • Constantly practice controls to minimize food & supply waste and eliminate theft.