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Provides fast, friendly, professional and responsive service to culinary team members and the restaurant service delivery team. Adheres to established Ticket Time production standards. Prepares food items per ticket order or production requirements including but not limited to soups, sauces, salads, appetizers, sandwiches, entrees, breakfast items and desserts according to established recipe standards. Uses proper cooking methods, cooks to specifications and handles, stores and rotates food properly in accordance with established health and safety standards. Calls ticket orders to cooks and coordinates food production to ensure timeliness. Expedites completed orders off the line ensuring compliance with 2-Minute Food Delivery Standards. Slices, dices, chops and prepares raw products. Bakes, broils, roasts and steams meats, fish, vegetables and other foods as directed or required. Carves meats, portions food on serving plates, adds gravies and sauces, and garnishes plates. Maintains cleanliness of designated areas as directed in accordance with established health and safety standards. Maintains par levels of operating supplies and food product for each workstation obtaining replacement stock from warehouse inventory in accordance with procedure. Operates and maintains all equipment and utensils as required in accordance with established guidelines and safety procedures. Assists with supervising Cooks in the absence of Supervisor/Manager. Knows and promotes current casino events and programs and can give guests directions to all casino areas. Must be able to work a flexible schedule including nights, weekends, holidays and fluctuating days off. High school diploma or equivalent. Five years prior experience as cook in a high-volume food service operation. Must be able to work inside a kitchen 100% of shift. Must be able to tolerate areas with extreme hot and cold temperatures. Must be able to walk/stand 100% of shift. Must be able to lift up to 50 pounds, push a food cart with up to 100 pounds of cargo and possess the mobility and dexterity required. Must possess the coordination to use kitchen tools and utensils. Possess knowledge of culinary tools (knives). Must be able to bend, stoop, reach, crouch, kneel, push, pull or climb a ladder to access equipment as necessary from storage areas. Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment. Basic knowledge of food preparation techniques. Knowledge of weights, measures and recipe yield. Must be able to speak, read, write and understand English and must be able to effectively communicate with peers. Must be able to respond to visual and oral cues. Ability to sustain a high level of confidentiality and professionalism. Ability to maintain a high level of energy. Ability to work collaboratively and communicate effectively with team members at all levels of the organization. Ability to provide excellent customer service skills. Must be highly organized and detail-oriented.

LIVE THE ISLAND LIFE Tommy Bahama is more than just an island inspired brand, it's a lifestyle! Live the Island Life as an ambassador of our brand, all while providing 5-star food and service! We look for those who are passionate about growth as we offer a variety of rewarding positions from culinary, front of house and management teams. You will play an integral role in restaurant's leadership, inspiring your team to work together to achieve our goals and create an environment of aloha fun. Come join us, share knowledge on each season's scratch cuisine, hand crafted cocktails, and provide guest with world class dining - taking them some place great! BE THE ISLAND GUIDE Create a relaxed destination - Promote a learning and training environment for all kitchen member to ensure culinary and financial success Set the course - Possess complete knowledge and ensure timely execution of all food menus/recipes - including ingredients, preparation methods, and presentation Build the perfect oasis - Provide constructive performance feedback to kitchen teammates while practicing open, authentic dialogue with the restaurant team Support your crew - Ensure transfer of learned skills on-the-job by facilitating the implementation of company training programs and monitoring team performance ESSENTIALS FOR LIFE IN PARADISE You have 2+ years of high volume culinary/hospitality experience You have a current food handler's card and other certification as required by federal/state/local law You have knowledge of food/restaurant service skills - all phases of food production and service, including storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards You have strong verbal and written communications skills and is able to communicate operational information - proven track record of increasing experience and responsibility You have a high school diploma or GED Willingness to perform other duties as required that are necessary to support the business ESSENTIAL PHYSICAL REQUIREMENTS Lift and/or move up to approximately 50 pounds frequently Bending/stooping/kneeling required - frequently Routine standing for duration of shift Maneuvering the following types of equipment or machinery: Hand cart, blenders, knives, slices, wine keys and other tools listed in training manual Scheduled shifts determined by business needs Mahalo (thank you) for your interest in Tommy Bahama!

Job Description Lead CookSUMMARY OF POSITION:Oversees day-to-day kitchen operations and follows an established production schedule. Performs all duties to maximize guest satisfaction and a quality work environment as directed by Manager on Duty.POSITION ACTIVITIES AND TASKS: Ensures that food safety regulations are followed. Maintains food and equipment inventories. Reports to work well groomed, in a clean and proper uniform, and at all times practices good personal hygiene. Uses, maintains, and cleans all kitchen line equipment, preparation and storage areas. Stocks and rotates products on cooking line. Has sufficient knowledge of cooking stations, menu items and prep procedures to ensure correct portioning, quality, cooking time and performance standards. Cooks and prepares menu items according to guest request within company standards and following food safety and sanitation procedures. Monitors and oversees food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food borne illness. Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction. Communicates with the Manager on Duty and coworkers regarding product/service deficiencies equipment, safety problems, etc. Job Description Lead Cook SUMMARY OF POSITION: POSITION ACTIVITIES AND TASKS: Ensures that food safety regulations are followed. Maintains food and equipment inventories. Reports to work well groomed, in a clean and proper uniform, and at all times practices good personal hygiene. Uses, maintains, and cleans all kitchen line equipment, preparation and storage areas. Stocks and rotates products on cooking line. Has sufficient knowledge of cooking stations, menu items and prep procedures to ensure correct portioning, quality, cooking time and performance standards. About Us Perkins and Marie Callender's HistoryPerkins & Marie Callender's Inc. operates two restaurant concepts. Perkins Restaurant and Bakery is a full-service family dining restaurant that serves a wide variety of high quality, moderately-priced, breakfast, lunch and dinner entrees. Marie Callender's Restaurant and Bakery is a mid-priced, casual-dining restaurant that specializes in the sale of pies and other bakery items. The company also has a bakery goods manufacturing division, Foxtail Foods, which manufactures pies, pancake mix, cookie doughs, and muffin batters for in-store bakeries and third party customers.Founded in 1958, Perkins is the leading operator and franchisor of nearly 500 full-service family dining restaurants located primarily in the Midwest, Florida and Pennsylvania.Fifty years after its beginning as a single pancake house in Ohio, Perkins continues to offer guests personalized service and high quality food at a great value.•The Perkins system includes 163 company-owned and operated restaurants and 320 franchised units. More than 50% of Perkins Restaurants are located in Minnesota, Pennsylvania, Ohio, Florida and Wisconsin. •The Company and its franchisees employ approximately 25,000, encompassing both full and part time positions.•Core menu items at Perkins include its famous pancakes, unique premium omelettes, juicy USDA choice steaks, salads, and signature melt sandwiches. Perkins menu development and innovation ensures that all product offerings recognize and address consumers changing tastes and preferences. •Perkins in-store bakeries provide a unique point of difference for the restaurant chain, serving a mouth-watering selection of premium freshly baked Mammoth Muffins, cookies, cakes, pies, cheesecakes and specialty pastries each and every day. Founded in 1948, Marie Callender's, which dominates California and the southwest, operates 92 company and 42 franchised restaurants. Marie Callender's was established when Marie's great cooking and passion for making delicious pies inspired her to bake pies for local restaurants. Marie and her family sold their car for $700 and used the money to pay for one month's rent on a reconverted World War II army Quonset hut and down payment on a small oven, refrigerator, rolling pin and kitchen tools. Marie's pies quickly became a hit and she went from baking 10 pies to 40 pies a day.Marie and her family opened their first restaurant on Orange, Calif. At first, only Marie's pies were served, but eventually her classic and traditional food entrées were discovered.As of 2008, with over 135 restaurants in 10 states, we're proud to celebrate 60 years of tradition inspired by Marie. The combination of the Perkins Restaurant & Bakery chain with Marie Callender's occurred in May 2006. Cooks and prepares menu items according to guest request within company standards and following food safety and sanitation procedures. Monitors and oversees food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food borne illness. Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction. Communicates with the Manager on Duty and coworkers regarding product/service deficiencies equipment, safety problems, etc. Job Requirements Lead Cook PHYSICAL REQUIREMENTS: Continuous standing. Exposure to heat, steam, smoke, cold. Reaching heights of approximately 6 feet and depth of 2 1/2 - 3 ft. Must have high level of mobility/flexibility in space provided. Must be able to fit through openings 30' wide. Must be able to work irregular hours under heavy pressure/stress during busy times. Lifting up to 50 pounds for a distance up to 30 feet. SUPERVISION RECEIVED: Receives direction and training from the Manager on Duty as to specific procedures and assignments. KNOWLEDGE AND SKILL REQUIRED: Basic skills such as sanitation, safety, and customer service can be taught through in-house training. EXPERIENCE REQUIRED: None

Job Description Lead CookSUMMARY OF POSITION:Oversees day-to-day kitchen operations and follows an established production schedule. Performs all duties to maximize guest satisfaction and a quality work environment as directed by Manager on Duty.POSITION ACTIVITIES AND TASKS: Ensures that food safety regulations are followed. Maintains food and equipment inventories. Reports to work well groomed, in a clean and proper uniform, and at all times practices good personal hygiene. Uses, maintains, and cleans all kitchen line equipment, preparation and storage areas. Stocks and rotates products on cooking line. Has sufficient knowledge of cooking stations, menu items and prep procedures to ensure correct portioning, quality, cooking time and performance standards. Cooks and prepares menu items according to guest request within company standards and following food safety and sanitation procedures. Monitors and oversees food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food borne illness. Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction. Communicates with the Manager on Duty and coworkers regarding product/service deficiencies equipment, safety problems, etc. Job Description Lead Cook SUMMARY OF POSITION: POSITION ACTIVITIES AND TASKS: Ensures that food safety regulations are followed. Maintains food and equipment inventories. Reports to work well groomed, in a clean and proper uniform, and at all times practices good personal hygiene. Uses, maintains, and cleans all kitchen line equipment, preparation and storage areas. Stocks and rotates products on cooking line. Has sufficient knowledge of cooking stations, menu items and prep procedures to ensure correct portioning, quality, cooking time and performance standards. About Us Perkins and Marie Callender's HistoryPerkins & Marie Callender's Inc. operates two restaurant concepts. Perkins Restaurant and Bakery is a full-service family dining restaurant that serves a wide variety of high quality, moderately-priced, breakfast, lunch and dinner entrees. Marie Callender's Restaurant and Bakery is a mid-priced, casual-dining restaurant that specializes in the sale of pies and other bakery items. The company also has a bakery goods manufacturing division, Foxtail Foods, which manufactures pies, pancake mix, cookie doughs, and muffin batters for in-store bakeries and third party customers.Founded in 1958, Perkins is the leading operator and franchisor of nearly 500 full-service family dining restaurants located primarily in the Midwest, Florida and Pennsylvania.Fifty years after its beginning as a single pancake house in Ohio, Perkins continues to offer guests personalized service and high quality food at a great value.•The Perkins system includes 163 company-owned and operated restaurants and 320 franchised units. More than 50% of Perkins Restaurants are located in Minnesota, Pennsylvania, Ohio, Florida and Wisconsin. •The Company and its franchisees employ approximately 25,000, encompassing both full and part time positions.•Core menu items at Perkins include its famous pancakes, unique premium omelettes, juicy USDA choice steaks, salads, and signature melt sandwiches. Perkins menu development and innovation ensures that all product offerings recognize and address consumers changing tastes and preferences. •Perkins in-store bakeries provide a unique point of difference for the restaurant chain, serving a mouth-watering selection of premium freshly baked Mammoth Muffins, cookies, cakes, pies, cheesecakes and specialty pastries each and every day. Founded in 1948, Marie Callender's, which dominates California and the southwest, operates 92 company and 42 franchised restaurants. Marie Callender's was established when Marie's great cooking and passion for making delicious pies inspired her to bake pies for local restaurants. Marie and her family sold their car for $700 and used the money to pay for one month's rent on a reconverted World War II army Quonset hut and down payment on a small oven, refrigerator, rolling pin and kitchen tools. Marie's pies quickly became a hit and she went from baking 10 pies to 40 pies a day.Marie and her family opened their first restaurant on Orange, Calif. At first, only Marie's pies were served, but eventually her classic and traditional food entrées were discovered.As of 2008, with over 135 restaurants in 10 states, we're proud to celebrate 60 years of tradition inspired by Marie. The combination of the Perkins Restaurant & Bakery chain with Marie Callender's occurred in May 2006. Cooks and prepares menu items according to guest request within company standards and following food safety and sanitation procedures. Monitors and oversees food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food borne illness. Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction. Communicates with the Manager on Duty and coworkers regarding product/service deficiencies equipment, safety problems, etc. Job Requirements Lead Cook PHYSICAL REQUIREMENTS: Continuous standing. Exposure to heat, steam, smoke, cold. Reaching heights of approximately 6 feet and depth of 2 1/2 - 3 ft. Must have high level of mobility/flexibility in space provided. Must be able to fit through openings 30' wide. Must be able to work irregular hours under heavy pressure/stress during busy times. Lifting up to 50 pounds for a distance up to 30 feet. SUPERVISION RECEIVED: Receives direction and training from the Manager on Duty as to specific procedures and assignments. KNOWLEDGE AND SKILL REQUIRED: Basic skills such as sanitation, safety, and customer service can be taught through in-house training. EXPERIENCE REQUIRED: None

Description JOB SUMMARY: Prepares food in an accurate and timely manner to provide guests with a quality product. Provides leadership for lower level cooks. KEY JOB FUNCTIONS : Performs all functions of a Cook I and Cook II. Maintains adequate supply of menu items. Maintains assigned facility in a sanitary condition and equipment in operational condition. Inspects assigned areas and coordinates cleaning activities with the Kitchen Steward. Regularly inspects food in steam tables to insure freshness. Protects company assets against stealing, breakage and waste. Maintains portion controls. Provides leadership and training to lower level cooks. Continues to update cooking knowledge through books, magazines and discussions with the Executive Chef and Executive Sous Chef. Qualifications EDUCATION and/or EXPERIENCE: High School Diploma or equivalent preferred; Certificates in culinary arts, ACF Certification, etc., preferred Minimum of 5 years of cooking in a high quality establishment Heavy experience in cooking soups, sauces and gravies or completed three-year apprenticeship program and/or completion of accredited culinary school QUALIFICATIONS: Ability to understand and respond to written order, recipes and directs in English Ability to work flexible time periods as required of a cook in a resort environment as well as be flexible enough to work in multiple outlets as needed Knowledge of breads, pastries, bakery production Ability to implement a la carte desserts Demonstrated expert skill level on all cook stations Demonstrated leadership skills with a focus on coaching for success; ability to mentor Ability to oversee the daily operations of the kitchen in the absence of a Chef Good communication skills Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same. Adheres to all regulatory, company and department policies and procedures PHYSICAL, MENTAL and ENVIRONMENTAL DEMANDS: Ability to correctly lift and transport objects weighing up to 50 lbs. Ability to work a minimum of 8 hours with appropriate mobility and endurance Ability to stand for 8 hours Visual range must include immediate environment Auditory range must include near and medium distances. Dexterity to use food preparation machinery Ability to use repetitive hand motion, holding and grasping Ability to tolerate extreme temperatures Positions that have contact with the public require the ability to work in a noisy environment, and may be exposed to guests who use tobacco products.Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment. DisclaimerThis is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments). Employee Status :Regular Job Level :Entry Level

Overview About Aramark Aramark (NYSE: ARMK) proudly serves Fortune 500 companies, world champion sports teams, state-of-the-art healthcare providers, the world's leading educational institutions, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 270,000 team members deliver experiences that enrich and nourish millions of lives every day through innovative services in food, facilities management and uniforms. We operate our business with social responsibility, focusing on initiatives that support our diverse workforce, advance consumer health and wellness, protect our environment, and strengthen our communities.Aramark is recognized as one of the World's Most Admired Companies by FORTUNE, as well as an employer of choice by the Human Rights Campaign and DiversityInc. Learn more at or connect with us on Facebook and Twitter. Description Position Summary: The Lead Cook is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. The individual should safely handle knives and equipment such as grills, fryers, ovens, broilers, etc. The Lead Cook may be responsible for oversight or delegation of responsibilities within the culinary operation. Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs. Essential Functions: Schedules and assigns daily work assignments to a food service team and oversees the completion of tasks Trains and guides staff on job duties, proper food safety and sanitation procedures, cooking methods, etc. Cooks and prepare a variety of food according to production guidelines and standardized recipes Sets up workstation with all needed ingredients and equipment Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items Safely utilizes a variety of utensils including knifes Operates equipment such as ovens, stoves, slicers, mixers, etc. Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods Arranges, garnishes, and portions food according to established guidelines Properly stores food by adhering to food safety policies and procedures Cleans and sanitizes work areas, equipment, and utensils Maintains excellent customer service and positive attitude towards guest, customers, clients, co-workers, etc. Adheres to Aramark safety policies and procedures including proper food safety and sanitation Ensures security of company assets Other duties and tasks as assigned by manager Qualifications Previous experience as a supervisor in a related role preferred Experience as a cook or in a related role required Ability to work independently with limited supervision required Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage Must be able to obtain food safety certification Demonstrates basic math and counting skills Demonstrates interpersonal and communication skills, both written and verbal Requires occasional lifting, carrying, pushing, pulling of up to 25 lbs. 123Indeed321

Description POSITION SUMMARY: LEAD COOK OVERSEES PRODUCTION LEVELS AN ONGOING OPERATIONAL ISSUES IN BRIDGES KITCHEN. MINIMUM AGE REQUIREMENTS: 21 years of age DUTIES/RESPONSIBILITIES: 1.Prepare all menu items as directed by the Restaurant Manager and Sous Chef 2.Operate equipment as directed. 3.Assist Cooks, Pantry Persons with Production of Food. 4.Give Direction to staff to ensure a smooth operation in all aspects of kitchen operation. 5.Prepare food in accordance with State and Federal Health Codes. 6.Assumes the responsibilities of the chef in their absence. 7.Stock all food as directed by Restaurant Chef. 8.Focuses on Food Quality and Complete Guest Satisfaction 9.Work all assigned areas in the Kitchen, such as Broiler, Prep, Sauté, Pantry, and Expediter. 10.Follow all company procedures involving gaming regulations. 11.Assist others in duties as directed by supervisors. 12.Must assist patrons in answering questions and direct them to areas of safety during emergencies as instructed by management, security or senior crew members. 13.Assure exceptional customer service to all internal and external patrons by communicating in a pleasant, friendly, and professional manner at all times. 14.Serve internal guests (servers) in a quick and friendly manner. 15.Operate equipment and prepare food to ensure guest satisfaction. 16.Assist in all areas of sanitation as directed by Board of Health. 17.Restock supplies as needed. 18.Follow all company procedures involving gaming regulations. 19.Assist others in duties as directed by supervisors. ESSENTIAL JOB FUNCTIONS: PHYSICAL - Must be able to: 1.Stand or walk for long periods of time. 2.Must be able to see. 3.Hear.Can be augmented with a hearing aid. 4.Climb steps repeatedly. 5.Lift up to 25 lbs. unassisted. MENTAL - Must be able to: 1.Communicate verbally, clearly and articulately. 2.Understand and comply with Policies and Procedures, Job Description, daily memorandums, and otherinstructions. 3.Must be able to work under stressful conditions. Qualifications PREREQUISITES/PREFERRED QUALIFICATIONS: High school diploma or GED equivalent preferred. Must have two years cooking experience.1 Year experience preparing gourmet food items in an a la carte fine dining restaurant preferred.Char broiler & Sauté experience as well as steak house foods desired. Must have neat and clean appearance. GAMING: Must have the ability to hold an Occupational License as required by the Illinois GamingBoard. EQUAL EMPLOYMENT OPPORTUNITY: The Company provides equal employment opportunity for all applicant and Team Members.The Company does not discriminate on the basis of any legally protected characteristics, including: race, color, religion, creed, sex, sexual orientation, pregnancy (including childbirth and related medical conditions), age (as defined under applicable law), national origin or ancestry, physical or mental disability, genetic information (including characteristics and testing), gender identity or expression, veteran status or any other consideration protected by federal, state or local laws.This policy applies to all areas of employment including recruitment, hiring, training, promotion, compensation, benefits, transfers and other terms and conditions of employment (including training).Any concerns or complaints regarding a violation or potential violation of this policy should be brought forward using the procedure for making complaints set forth in the Anti-Harassment policy. Employee Status :Regular

We're looking for cooks who are dependable, have a positive attitude, and can have fun and jam to their music in the kitchen while making incredible food. We have a tight knit team who are friendly, positive, and have each others back. If you are a solid line cook, we want you. If you are a line cook with a few years of experience and looking to take the next step- we can talk about making you a Sous Chef. If you are a seasoned Sous- We want you too! Right now we are only open for dinner, so most shifts are like 1-9, 2-10/11.. There are some part-time options as well.. You will always have 2 days off in a row.. We are expanding and launching brunch on weekends soon (2-3 weeks), so if you are into some F/S/Su morning/daytime shifts or even a mix of days and evenings, have brunch skills or experience with eggs, - or - enthusiasm and willingness to learn and give the effort - it would be a huge plus for us and we would compensate you well. We are starting at 18$+ per hour Plus Tips depending on experience and position. For Sous Chef's salary is an option. There are also meal/shifty and other perks involved as well as room to grow and advance. If you have flexibility, a can do attitude, and give good effort- Again, we will take very good care of you. Please attach a resume and include a brief note about who you are and your availability, as well as if you are primarily interested in dinner, brunch, or both. Thank you very much!!

Previous professional, scratch kitchen experience is a must.Part Time or Full time position with the ability to run the back of the house 2-3 nights a week.Qualifications:Ability to work all stations including fryer, flat top, and saute- Proficient knife skillsStrong communication skills with both BOH and FOH employeesInventory management.some ordering and receiving requiredCompensation:- Competitive salary- Tips paid..

San Juan Seltzery, a new restaurant opening in late September is now hiring for the following positions. Lead line cook, line cooks and dishwashers.We apply a great training program upon employment and look forward to meeting you! will include seafood focused items such as Dungeness crab cakes, fresh oysters, tuna poke, mussels, clams, salt cod fritters and a whole lot more! Competitive hourly base wage + a generous share of the tip pool 2 weeks paid vacation Paid Sick & Safe Leave Employee discounts at all Ethan Stowell Restaurants Medical, Dental, Vision & Life insurance 401(k) Pretax transportation and commuter benefit Internal training & growth opportunities Restaurants are closed on most holidays Opportunity to transfer/ work at other restaurants in our companyInterested applicants should please submit your resume through Poached, Craigslist or through the website .

Seattles very popular and rapidly growing Ethan Stowell Restaurants is looking to hire an experienced sous chef and lead line cook. Our restaurants excel at producing delicious, ingredient driven food sourced from the best local ingredients. All of our restaurants have open kitchens so the chef plays a large roll in the dining experience. We have a great training program and prefer to promote from within.What Ethan Stowell Restaurants has to offer you: Competitive hourly base wage + a generous share of the tip pool 2 weeks paid vacation for management positions Paid Sick & Safe Leave Employee discounts at all Ethan Stowell Restaurants Medical, Dental, Vision & Life insurance 401(k) Pretax transportation and commuter benefit Internal training & growth opportunities Restaurants are closed on most holidays Opportunity to transfer/ work at other restaurants in our companyInterested applicants should please submit your resume through Poached or through the website .

Overview About Aramark Aramark (NYSE: ARMK) proudly serves Fortune 500 companies, world champion sports teams, state-of-the-art healthcare providers, the world's leading educational institutions, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 270,000 team members deliver experiences that enrich and nourish millions of lives every day through innovative services in food, facilities management and uniforms. We operate our business with social responsibility, focusing on initiatives that support our diverse workforce, advance consumer health and wellness, protect our environment, and strengthen our communities.Aramark is recognized as one of the World's Most Admired Companies by FORTUNE, as well as an employer of choice by the Human Rights Campaign and DiversityInc. Learn more at or connect with us on Facebook and Twitter. Description Position Summary: The Lead Cook is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. The individual should safely handle knives and equipment such as grills, fryers, ovens, broilers, etc. The Lead Cook may be responsible for oversight or delegation of responsibilities within the culinary operation. Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs. Essential Functions: Schedules and assigns daily work assignments to a food service team and oversees the completion of tasks Trains and guides staff on job duties, proper food safety and sanitation procedures, cooking methods, etc. Cooks and prepare a variety of food according to production guidelines and standardized recipes Sets up workstation with all needed ingredients and equipment Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items Safely utilizes a variety of utensils including knifes Operates equipment such as ovens, stoves, slicers, mixers, etc. Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods Arranges, garnishes, and portions food according to established guidelines Properly stores food by adhering to food safety policies and procedures Cleans and sanitizes work areas, equipment, and utensils Maintains excellent customer service and positive attitude towards guest, customers, clients, co-workers, etc. Adheres to Aramark safety policies and procedures including proper food safety and sanitation Ensures security of company assets Other duties and tasks as assigned by manager Qualifications Previous experience as a supervisor in a related role preferred Experience as a cook or in a related role required Ability to work independently with limited supervision required Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage Must be able to obtain food safety certification Demonstrates basic math and counting skills Demonstrates interpersonal and communication skills, both written and verbal Requires occasional lifting, carrying, pushing, pulling of up to 25 lbs. 123Indeed321

Hale Pele, Portland and America's 2018 #1 Tiki Bar is looking to hire a couple Rock Star Cooks! Full time and a Part time position are coming available. First position we are looking to fill is our next lead cook. This person will be responsible for holding down the line on our busiest nights as well as helping out a bit at our commissary kitchen with prep work. Open availability Friday through Sunday is a must. Ideal candidate would be able to grow into the next sous chef down the road.May also be looking to hire a part time prep cook. Days and hours TBD.Must Haves: Experienced: 5 years of relevant cooking experience required! Must be able to cook menu items to set specifications with no supervision. Organized Fast Great Multitasking Cool under pressure Clean. (in all ways, both personally and professionally) Solid work history (this does not mean 6 jobs in the last 3 years....) All around Rock Star!Competitive hourly rate, tip share on line shifts. Including tips, line cooks generally make $25-$30 per hour on weekend shifts. Benefits available for FT employees. Shift meal and drink, all the basics.Due to the hours we are open for business we are unable to accept applications in person.Qualified candidates will be contacted immediately.Please state whether you are applying for the Full time or Part time position.Mahalo!

We are seeking a dedicated and driven restaurant professional to help lead our team at our SE Division location.Who you are:You're a leader! You know the best way to make a difference is to get involved. You are (or wish to become) a student of the food and food culture of Southeast Asia. You positively influence a team, nurture their curiosity and build enthusiasm around quality work. Your standards are high, and you enjoy challenging your team to rise above what they thought was possible.You'll achieve our mission by:o Learning all recipes, techniques and procedures in Pok Pok repertoire and being prepared to step in when a need arises.Your curiosity for the food and food culture of Thailand and Southeast Asia will only increase.o Meeting Pok Pok's exacting standards in regards to cleanliness and maintenance of all areas, equipment and facilities.You know what needs to be fixed before it's broken.o Maintaining clear and professional relationships with all Pok Pok's constituents: vendors, service providers, and other industry professionals and fostering an atmosphere of trust and responsiveness.Coming into something new, you understand the importance of a humble approach. Building these relationships will take time, effort, and patience.o Honing and demonstrating strong analytical skills: setting priorities, proactively addressing problems, adapting.You remain focused and composed in the eye of the storm but know when to ask for help.o Relentlessly upholding the quality of all food. Tasting everything always!You understand that above all else, the food has to be right! This is your mission every day.What we're about:o Pok Pok strives to create a strong sense of place through mindful reproduction of the food and food culture of Thailand and Southeast Asia.o Pok Pok's culture embraces 'we' in language and spirit. Our managers work alongside our staff and show great pride in our culture of cooperation among the FOH and BOH.o Managers are backed by our operations team and offered outlets for education and growth in many areas of restaurant management from financials, to human resources and leadership, to facilities maintenance.o Pok Pok pays its team members competitively.

Job Details Description The Role Lead Concession Cook Company Overview: Legends is a holistic agency that specializes in delivering solutions for legendary brands. We approach each project with our 360-degree service solution. Our Global Planning, Global Sales, and Hospitality service solutions collaborate on every project to ensure success across each of our six verticals including professional sports, collegiate, attractions, entertainment, international, and conventions. Our intellectual property is our people. It's our expertise that makes up Legends. We know what it's like to be on the team, business, or athletic department side, which drives our passion in creating solutions for our partners. Collectively, our leadership has over 300 years of experience in sales and sponsorship, analytics and valuation, hospitality and operations. Responsibilities Lead Concession Cook • Overseeing the food prep and service in the concession stand • Maintaining a clean and sanitary kitchen environment. • Oversee a staff of kitchen employees to maximize productivity and efficiency of kitchens • Maintains consistency in attitude and behavior • Works to make a specific impression on our clients • Approaches all tasks with a "can-do" attitude • Presents a cheerful, positive manner • Shows initiative and takes action with an appropriate level of independence • Inventory product and prepare it according to management and health guidelines • Responsible for cleaning the equipment and cooking area • Perform duties as required to accomplish delivery of concessions menu • Requires some cooking experience and willingness to learn • Maintain a professional attitude and appearance QUALIFICATIONS • Ability to lift up to 50lbs • Ability to walk, reach, stand, bend for long periods of time • Able to work flexible hours (evenings, weekends, holidays) • Able to work under pressure • Effective interpersonal and oral communication skills • Team Player • Must be at least 18 years old • Previous cooking experience required • High school diploma or equivalent. Culinary training preferred • Must have two (2) to three (3) years working in a fast-paced high-end club, or restaurant Practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and any additional job specific safety training. Follow and encourage your team to follow all safety policies and procedures, including but not limited to looking for and reporting any unsafe work conditions, and complete company-wide safety training and any additional job specific safety training. Report all safety incidents (injuries and illnesses) into the company's risk management system (Origami Risk) on the same day that the safety incident has been reported to you. Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information. Qualifications

Overview About Aramark Aramark (NYSE: ARMK) proudly serves Fortune 500 companies, world champion sports teams, state-of-the-art healthcare providers, the world's leading educational institutions, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 270,000 team members deliver experiences that enrich and nourish millions of lives every day through innovative services in food, facilities management and uniforms. We operate our business with social responsibility, focusing on initiatives that support our diverse workforce, advance consumer health and wellness, protect our environment, and strengthen our communities.Aramark is recognized as one of the World's Most Admired Companies by FORTUNE, as well as an employer of choice by the Human Rights Campaign and DiversityInc. Learn more at or connect with us on Facebook and Twitter. Description Position Summary: The Lead Cook is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. The individual should safely handle knives and equipment such as grills, fryers, ovens, broilers, etc. The Lead Cook may be responsible for oversight or delegation of responsibilities within the culinary operation. Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs. Essential Functions: Schedules and assigns daily work assignments to a food service team and oversees the completion of tasks Trains and guides staff on job duties, proper food safety and sanitation procedures, cooking methods, etc. Cooks and prepare a variety of food according to production guidelines and standardized recipes Sets up workstation with all needed ingredients and equipment Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items Safely utilizes a variety of utensils including knifes Operates equipment such as ovens, stoves, slicers, mixers, etc. Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods Arranges, garnishes, and portions food according to established guidelines Properly stores food by adhering to food safety policies and procedures Cleans and sanitizes work areas, equipment, and utensils Maintains excellent customer service and positive attitude towards guest, customers, clients, co-workers, etc. Adheres to Aramark safety policies and procedures including proper food safety and sanitation Ensures security of company assets Other duties and tasks as assigned by manager Qualifications Previous experience as a supervisor in a related role preferred Experience as a cook or in a related role required Ability to work independently with limited supervision required Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage Must be able to obtain food safety certification Demonstrates basic math and counting skills Demonstrates interpersonal and communication skills, both written and verbal Requires occasional lifting, carrying, pushing, pulling of up to 25 lbs.

Overview Every day is an opportunity for our associates to deeply connect with people in a profound and personal way. Our associates are the core of our mission and we know that offering them genuine rewards and heart filling job satisfaction is the key to our success as a company. Here you'll find opportunities to grow your career at any level whether you have direct contact with resident or support someone who does, and be inspired personally. With over 60,000 associates, there's a place for you to make a difference in lives of the families we serve throughout our continuum of care. Responsibilities Responsible for maintaining high quality standards of kitchen operation, including assisting with all food preparation and plating of food. Prepares meals from standardized recipes in accordance with the menu and ensures proper preparation, portioning, and serving of foods in a safe and sanitary manner. Assumes responsibility for total kitchen operations and handles all situations in the kitchen according to policy. Oversees proper food handling and utilization of all foods to prevent contamination, increase quality, and reduce cost. Sets up food service line and workstations with needed condiments and ensures all required condiments and garnishes are prepared and served with appropriate foods. Assists in coordinating prep for the following day's menu. Assists in training new kitchen employees. Assists in ordering food and kitchen supplies. Assists in creating menus. Assists in execution of special events and functions. Fills in for the Sous Chef when absent and may be required to supervise other staff positions. Responds to community issues or concerns that may occur in the dining room. Keeps stock rooms, coolers, and freezers clean. Ensures that food supplies are rotated and all perishables are labeled, dated and stored properly. Maintains kitchen cleanliness and proper food preparation according to state and local health department code requirements and departmental procedures. Keeps food waste to a minimum by utilizing food storage and food recycling techniques. This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor. Qualifications Education and Experience High school diploma or equivalent plus one year certificate from college or technical school preferred. Minimum of six months food preparation experience required. Certifications, Licenses, and Other Special Requirements Current ServSafe Certification required. Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. Management / Decision Making Uses limited independent judgment to make decisions based on precedents and established guidelines. Solves problems using standard procedures and precedents. Knows when to refer issues to supervisor and when to handle them personally. Knowledge and Skills Has a working knowledge of a skill or discipline that requires basic analytic ability. Has an overall understanding of the work environment and process. Has working knowledge of the organization. Physical Demands and Working Conditions Standing Requires interaction with co-workers, residents or vendors Walking Sitting Occasional weekend, evening or night work if needed to ensure shift coverage. Use hands and fingers to handle or feel Reach with hands and arms Possible exposure to communicable diseases and infections Climb or balance Stoop, kneel, crouch, or crawl Talk or hear Taste or smell Exposure to latex Ability to lift: Up to 50 pounds Possible exposure to blood-borne pathogens Possible exposure to various drugs, chemical, infectious, or biological hazards Subject to injury from falls, burns, odors, or cuts from equipment Vision Brookdale is an equal opportunity employer and a drug-free workplace. Schedule: Regular Full-Time

Summary of Responsibilities: Reporting to the Executive Chef/Sous Chef, responsibilities and essential job functions include but are not limited to the following: Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues Prepare and service all food items for a la carte andor buffet menus according to hotel recipes and standards Actively share ideas, opinions and suggestions in daily shift briefings Maintain proper rotation of product in all chillers to minimize wastage/spoilage Ensure storeroom requisitions are accurate Have full knowledge of all menu items, daily features and promotions Ensure 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 Other duties as assigned Qualifications: Previous experience in the Culinary field required Journeyman's papers or international equivalent an asset DiplomaCertification in a Culinary discipline an asset Strong interpersonal and problem solving abilities Highly responsible & reliable Ability to work well under pressure in a fast paced environment Ability to work cohesively as part of a team Ability to focus attention on guest needs, remaining calm and courteous at all times Physical Aspects of Position (include but are not limited to): Constant standing and walking throughout shift Frequent lifting and carrying up to 30 lbs Occasional kneeling, pushing, pulling Occasional ascending or descending ladders, stairs and ramps Visa Requirements: Must be legally eligible to work in U.S.

Job Description Lead CookSUMMARY OF POSITION:Oversees day-to-day kitchen operations and follows an established production schedule. Performs all duties to maximize guest satisfaction and a quality work environment as directed by Manager on Duty.POSITION ACTIVITIES AND TASKS: Ensures that food safety regulations are followed. Maintains food and equipment inventories. Reports to work well groomed, in a clean and proper uniform, and at all times practices good personal hygiene. Uses, maintains, and cleans all kitchen line equipment, preparation and storage areas. Stocks and rotates products on cooking line. Has sufficient knowledge of cooking stations, menu items and prep procedures to ensure correct portioning, quality, cooking time and performance standards. Cooks and prepares menu items according to guest request within company standards and following food safety and sanitation procedures. Monitors and oversees food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food borne illness. Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction. Communicates with the Manager on Duty and coworkers regarding product/service deficiencies equipment, safety problems, etc. Job Description Lead Cook SUMMARY OF POSITION: POSITION ACTIVITIES AND TASKS: Ensures that food safety regulations are followed. Maintains food and equipment inventories. Reports to work well groomed, in a clean and proper uniform, and at all times practices good personal hygiene. Uses, maintains, and cleans all kitchen line equipment, preparation and storage areas. Stocks and rotates products on cooking line. Has sufficient knowledge of cooking stations, menu items and prep procedures to ensure correct portioning, quality, cooking time and performance standards. About Us Perkins and Marie Callender's HistoryPerkins & Marie Callender's Inc. operates two restaurant concepts. Perkins Restaurant and Bakery is a full-service family dining restaurant that serves a wide variety of high quality, moderately-priced, breakfast, lunch and dinner entrees. Marie Callender's Restaurant and Bakery is a mid-priced, casual-dining restaurant that specializes in the sale of pies and other bakery items. The company also has a bakery goods manufacturing division, Foxtail Foods, which manufactures pies, pancake mix, cookie doughs, and muffin batters for in-store bakeries and third party customers.Founded in 1958, Perkins is the leading operator and franchisor of nearly 500 full-service family dining restaurants located primarily in the Midwest, Florida and Pennsylvania.Fifty years after its beginning as a single pancake house in Ohio, Perkins continues to offer guests personalized service and high quality food at a great value.•The Perkins system includes 163 company-owned and operated restaurants and 320 franchised units. More than 50% of Perkins Restaurants are located in Minnesota, Pennsylvania, Ohio, Florida and Wisconsin. •The Company and its franchisees employ approximately 25,000, encompassing both full and part time positions.•Core menu items at Perkins include its famous pancakes, unique premium omelettes, juicy USDA choice steaks, salads, and signature melt sandwiches. Perkins menu development and innovation ensures that all product offerings recognize and address consumers changing tastes and preferences. •Perkins in-store bakeries provide a unique point of difference for the restaurant chain, serving a mouth-watering selection of premium freshly baked Mammoth Muffins, cookies, cakes, pies, cheesecakes and specialty pastries each and every day. Founded in 1948, Marie Callender's, which dominates California and the southwest, operates 92 company and 42 franchised restaurants. Marie Callender's was established when Marie's great cooking and passion for making delicious pies inspired her to bake pies for local restaurants. Marie and her family sold their car for $700 and used the money to pay for one month's rent on a reconverted World War II army Quonset hut and down payment on a small oven, refrigerator, rolling pin and kitchen tools. Marie's pies quickly became a hit and she went from baking 10 pies to 40 pies a day.Marie and her family opened their first restaurant on Orange, Calif. At first, only Marie's pies were served, but eventually her classic and traditional food entrées were discovered.As of 2008, with over 135 restaurants in 10 states, we're proud to celebrate 60 years of tradition inspired by Marie. The combination of the Perkins Restaurant & Bakery chain with Marie Callender's occurred in May 2006. Cooks and prepares menu items according to guest request within company standards and following food safety and sanitation procedures. Monitors and oversees food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food borne illness. Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction. Communicates with the Manager on Duty and coworkers regarding product/service deficiencies equipment, safety problems, etc. Job Requirements Lead Cook PHYSICAL REQUIREMENTS: Continuous standing. Exposure to heat, steam, smoke, cold. Reaching heights of approximately 6 feet and depth of 2 1/2 - 3 ft. Must have high level of mobility/flexibility in space provided. Must be able to fit through openings 30' wide. Must be able to work irregular hours under heavy pressure/stress during busy times. Lifting up to 50 pounds for a distance up to 30 feet. SUPERVISION RECEIVED: Receives direction and training from the Manager on Duty as to specific procedures and assignments. KNOWLEDGE AND SKILL REQUIRED: Basic skills such as sanitation, safety, and customer service can be taught through in-house training. EXPERIENCE REQUIRED: None

The Academy Charter Schools offers an exceptional interdisciplinary curriculum in a technology-rich environment that challenges students to explore connections across subjects and use experiential learning to bridge the gaps between theory and practice. The Academy's focus on character development and community service cultivate a student body poised to be active, engaged and responsible members of the community. The Academy employs a committed staff whose teaching and high academic and behavioral expectations will promote the excellence known so the community's children can achieve. The Academy Charter School is seeking a Lead Cook for the 2019/2020 school year. Position Summary: The Lead Cook is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. The individual should safely handle knives and equipment such as grills, fryers, ovens, broilers, etc. The Lead Cook may be responsible for oversight or delegation of responsibilities within the culinary operation. Essential functions and responsibilities of the position may vary location based on School requirements and needs. Essential Functions: Schedules and assigns daily work assignments to a food service team and oversees the completion of tasksTrains and guides staff on job duties, proper food safety, and sanitation procedures, cooking methods, etc.Cooks and prepare a variety of food according to production guidelines and standardized recipesSets up workstation with all needed ingredients and equipmentPrepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food itemsSafely utilizes a variety of utensils including knifesOperates equipment such as ovens, stoves, slicers, mixers, etc.Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foodsArranges, garnishes, and portions food according to established guidelinesProperly stores food by adhering to food safety policies and proceduresCleans and sanitizes work areas, equipment, and utensilsMaintains excellent customer service and positive attitude towards, teachers, guest, students, support staff, co-workers, etc.Adheres to Academy Charter High School safety policies and procedures including proper food safety and sanitationEnsures security of company assets Qualifications: Previous experience as a supervisor in a related role preferredExperience as a cook or in a related role requiredAbility to work independently with limited supervision requiredProven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storageMust have or be able to obtain food safety certificationDemonstrates basic math skillsDemonstrates interpersonal and communication skills, both written and verbalRequires occasional lifting, carrying, pushing, pulling of up to 25 lbs.Nassau County Food Managers Certificate; Serv Safe