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Riot Hospitality Group is seeking an experienced, upbeat, quality-focused cook to work in a fast-paced environment. Job Summary Reports to the Executive Sous-Chef or in the absence of the Executive Sous Chef, then the Executive Chef, and is responsible for the following: As a Lead Saute Cook, you will ensure the highest quality food is prepared per the exact recipe specifications at all times. The Lead Saute Cook is responsible for all aspects of their assigned station - completes all items on the daily preparation list; keeps the line stocked with basic, critical items throughout the shift; and cleans, sanitizes, and maintains equipment, utensils and tools. Qualifications and Responsibilities 1+ years restaurant experience preferred and a Food Handler's CardAbility to work positively in a fast-paced environment.Ability to work effectively within a team.Ability to show efficient saute skills Must be able to work quickly in a confined area and stand for extended periods of time.Basic English reading and communication skills.Strong attention to detail.Knowledge of weights, measurements, volume and cooking procedures.Ability to lift up to 50 lbs. as needed.Ability to work in elevated temperatures.Continuous use of hands and arms.Continuous bending, reaching and twisting.Good knife skills a plus.Completes other duties as assigned by the Executive Chef, Executive Sous Chef or Chef De Cuisine. This is not necessarily an exhaustive list of responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be accurate reflection of the current position, management reserves the right to revise the job when circumstances change (i.e., emergencies, rush jobs, changes in personnel, workload changes, technological developments, etc.) .

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

Company Overview Dollar General (NYSE: DG) is a Fortune 200 company with more than 15,400 retail locations in 44 states, 16 distribution centers and 135,000 employees that embody our mission of Serving Others each and every day. We work in an energetic atmosphere that embraces innovation, diversity and teamwork, all while keeping our customers and communities at the center of everything we do! At Dollar General, employees have numerous growth and development career opportunities through award-winning training and being part of one of America's fastest-growing retailers. Apply today and let's grow together! Job Details GENERAL SUMMARY: Function as a Cashier and/or Stocker and act in a lead capacity in the absence of the Store Manager or Assistant Store Manager. Assist in setting and maintaining plan-o-grams and programs. Provide exemplary customer service. Perform other duties as necessary to maximize profitability, customer satisfaction, and teamwork, while protecting company assets and reducing losses. DUTIES and ESSENTIAL JOB FUNCTIONS: Unload trucks according to the prescribed process for the store. Follow company work processes to receive, open and unpack cartons and totes. Stock merchandise; rotate and face merchandise on shelves and build merchandise displays. Restock returned and recovered merchandise. Order zones and drop shipment categories, following prescribed ordering practices, as assigned by the Store Manager. Assist in plan-o-gram implementation and maintenance. Assist customers by locating merchandise. Bail cardboard and take out trash; dust and mop store floors; clean restroom and stockroom. Greet customers as they enter the store. Maintain register countertops and bags; implement register countertop plan-o-grams. Operate cash register and flatbed scanner to itemize and total customer's purchase; bag merchandise. Collect payment from customer and make change. Clean front end of store and help set up sidewalk displays. Help to maintain a clean, well-organized store and facilitate a safe and secure working and shopping environment. Provide superior customer service leadership. Follow company policies and procedures as outlined in the Standard Operating Procedures manual, Employee Handbook, and company communications. Open and/or close the store under specific direction of the Area Manager. In the Absence of the Store Manager or Assistant Store Manager: Authorize and sign for refunds and overrides; count register; make bank deposits. Assist in maintaining strict cashier accountability, key control, and adherence to company security practices and cash control procedures. Monitor cash levels and make appropriate drawer pulls as directed by the Store Manager. Monitor cameras for unusual activities (customers and employees), if applicable. Supply cashiers with change when needed. Complete all required paperwork and documentation according to guidelines and deadlines as assigned. Qualifications KNOWLEDGE and SKILLS: Ability to perform mathematical calculations such as addition, subtraction, multiplication, division, and percentages. Knowledge of cash handling procedures including cashier accountability and deposit control. Ability to perform IBM cash register functions. Knowledge of cash, facility and safety control policies and practices. Effective interpersonal and oral & written communication skills. Understanding of safety policies and practices. Ability to read and follow plan-o-gram and merchandise presentation guidance. WORK EXPERIENCE and/or EDUCATION: High school diploma or equivalent and six months of supervisory experience (or related experience/training) preferred. WORKING CONDITIONS Frequent walking and standing Frequent bending, stooping, and kneeling to run check out station, stock merchandise and unload trucks; which may also require the ability to push and/or pull rolltainers for stocking merchandise Frequent handling of merchandise and equipment such as handheld scanners, pricing guns, box cutters, merchandise containers, two-wheel dollies, U-boats (six-wheel carts), and rolltainers Frequent and proper lifting of up to 40 pounds; occasional lifting of up to 55 pounds Occasional climbing (using step ladder) up to heights of six feet Fast-paced environment; moderate noise level Occasional exposure to outside weather conditions Occasional or regular driving/providing own transportation to make bank deposits, attend management meetings and travel to other Dollar General stores. Relocation assistance is not available for this position. Dollar General Corporation is an equal opportunity employer.

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. Job Summary: Responsible for ensuring that all Resort guests have the highest quality culinary experience possible while maintaining a profitable department. Capable of serving as a "roundsman" and assisting in all aspects of culinary operations to include; a la cart, banquet, garde manger, pastry and saucier. Assists in the day-to-day supervision of culinary and stewarding employees, in the absence of the Executive Chef or other specialty Chefs. Job duties: Exhibits a professional demeanor through appearance and by maintaining a positive attitude toward all employees and guests. Capable of working within a motivational atmosphere and assisting to building a cohesive culinary/kitchen team. Is actively involved in the daily operation by being "hands on" through modeling proper culinary techniques and working along side employees. Capable of serving as a "roundsman" and assisting in all aspects of culinary operations to include; al a cart, banquet, garde manger, pastry and saucier'. Ensures that each menu item is a celebration of culinary talent in both taste and plate presentation that incorporates flavor, a variety of color, height, texture and cooking techniques. Assists in the day-to-day supervision of culinary and stewarding employees, in the absence of the Chef De Cuisine or other specialty Chefs. Adheres to all five star/diamond brand standards to ensure that all guests have an outstanding culinary experience. Stays abreast of all culinary trends and cultivates creativity among the culinary team through innovative daily specials. Assists in maintaining all par levels for food items, kitchen supplies and all other necessary products needed to operate the banquet kitchen. Assist the Chef in determining pricing and standardization of portion controls. Capable of enforcing internal cost and labor controls. Responsible for maintaining clean and organized storage areas for all food items and for proper rotation. Leads the charge in "clean as you go" techniques that ensure the banquet kitchen, dish room, storage and heart-of-the-house areas are both clean and safe. Responsible for assisting the Chef De Cuisine in the creation of inventive and high quality guest room amenities to be given, and sold, to members/guests celebrating a special occasion or as a welcoming gift for V.I.P.'s. Develops strong working relationships with other Department Managers to ensure communication and teamwork is at an optimum. Oversees the compliance of state health regulations in the safe handling, storage and service of all food items. Responsible for helping to ensure that all china, glassware, silver and kitchen equipment is properly sanitized, racked and/or stored. Follows all safe work practice procedures. Performs any additional tasks or projects as required. Have for and love Winter. We're looking for team members whose legendary attention to detail and commitment to phenomenal service comes naturally. Pursue a lifestyle that will elevate your expectation of what work can look like. Nothing is too big or too small for the staff to bravely pursue and elevate the expectations of the guest. Do you possess a calling for delivering world-class events and amenities? Then Beaver Creek is for you . Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 171920

Make a meaningful impact as a Lead Line Cook at Manhatta! Founded by CEO Danny Meyer with the opening of Union Square Cafe in 1985, Union Square Hospitality Group has created some of New York's most beloved restaurants, cafes, and bars such as Gramercy Tavern, Maialino, The Modern, Marta, and Porchlight to name a few! As an important member of our team, you'll receive: Full Health, Dental, and Vision insurance Paid Time Off to support you in having an active life outside of work Paid Parental Leave (yes! even as an hourly employee!) Dining Credit and discounts throughout the USHG family of restaurants Matched 401(k) to help you invest in your future Access to Mentor Programs, Career Development classes, and personalized career advancement support What You Bring to the Table Commitment to embodying our Family Values of : Integrity- Doing the right things always- using sound judgment- even when no one is looking Excellence- Doing what needs to be done, as well as it can possibly be done Hospitality- Doing all that can be done for others- and more than is expected- in thoughtful ways that let people know you are on their side Entrepreneurial Spirit- Seeing opportunities others haven't-and creating opportunities others wish they'd thought of first The ability to lead and motivate a team Advanced culinary technique Following recipes without direct supervision Kitchen etiquette and safety Ability to communicate clearly and professionally with colleagues Minimum 3 years' experience in a high volume and fine dining kitchen Photo by: Daniel Krieger Skills & Requirements Qualifications We are an equal opportunity employer and value diversity and inclusion at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.

Start Your Journey With Us The Luxury Collection is a glittering ensemble of locally authentic hotels and resorts from around the world. Our hotel teams curate the world's most enriching and desirable destination experiences. Our mission is to guide our guests, these seasoned travelers on transformative journeys that touch their spirits, enrich their lives and create lasting memories. If you are someone with an appreciation for evocative storytelling and a desire to provide genuine, personalized, and anticipatory service, then we invite you to join us on our journey and explore a career with The Luxury Collection. Job Summary Connect your passions with a rewarding opportunity Others may call you a foodie, but you know you're much more than that. You want to learn all the tricks of the trade and be the master of the kitchen. When you join us, you'll find that there are no limits on your creativity or your potential. We inspire you to grow and challenge yourself because when you are pursuing excellence, you're helping us to provide exceptional travel experiences. Rewards for work, benefits for your lifestyle You'll be supported in and out of the workplace through: Discounts on hotel rooms, gift shop items, food and beverage Learning and development opportunities Recognition programs Wellbeing programs Encouraging management Team-spirited colleagues The impact you'll make You hold yourself to a higher culinary standard and it is your attention to each preparation that keeps guests with us to dine. Working with a dedicated team of experts, you will learn something different every day as you work with new seasonal menus and unique presentations. You hard work pays off when a dish that you've thoughtfully helped to prepare has guests raving and anxious to return. What you'll be doing Prepare fresh ingredients for cooking according to recipes/menu Cook food and prepare top-quality menu items in a timely manner Test foods to ensure proper preparation and temperature Operate kitchen equipment safely and responsibly Ensure the proper sanitation and cleanliness of surfaces and storage containers What we're looking for Great teamwork skills and attention to detail Positive outlook and outgoing personality Previous kitchen experience is a big plus This role requires the ability to move and lift up to 25 lbs. Standing, sitting or walking for extended periods of time and ensuring a professional appearance in a clean uniform are also required. Prior to employment, we'll ask you to complete safety training and certification. Explore our very big world When you bring your natural talents and passion for food, we welcome you into our family. No matter your specialty or culinary background, we offer great rewards and opportunities to improve your skills. You will work closely with a team of inspired professionals who encourage and invite your contributions. Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

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

Summary Posted: Oct 26, 2018 Role Number: JOB SUMMARYThe people here at Apple don't just build products - they create the kind of wonder that's revolutionized entire industries. It's the diversity of those people and their ideas that encourages the innovation that runs through everything we do. Joining the Caffè Macs team will give you the opportunity to craft inspiring meals that fuel the innovation within the company. You as a Lead Cook own creating and maintaining standard or specialty menus, and directing a team of cooks for a given station or project. This role works with their Kitchen Supervisor to plan, develop, and execute changing menus. They are responsible for the assisting in mentorship of other cooks at their station with the Kitchen Supervisor. We need creatives like you that have advanced knowledge of culinary methods and techniques and equipment. Key Qualifications Experience planning and executing menus for high-volume service Requires advanced kitchen knowledge as well as knowledge of various kitchen equipment. Do you possess strong customer service skills? We need people who can be a key contributor for planning, development, and execution of changing menus. You will use your judgement and expertise to decide appropriate food ordering, portioning, and production amounts. Description We maintain and ensure utmost safety, sanitation, and presentable cleanliness for our stations, work area, and equipment used for preparation, including walk-in coolers and all storage area. You will set-up and break down stations and collaborate with Sous Chefs/Executive Chefs/other cooks on planning and development of daily changing weekly menus in adherence to seasonality, labor, and food cost guidelines. Use traditional, made from scratch preparation methods. Train and develop line cooks and prep cooks at your station, while leading by example for other station cooks as well, when applicable. Understand how to properly use and maintain all equipment used Guide kitchen personnel in safe operating procedures of all equipment, utensils and machinery. Ensure quality and timeliness of food production, using batch-cooking methods to maintain quality and freshness of product. Write creative, daily changing menus with corresponding order guides and prep lists. Print out menus and order guides for each team member, and write clear and concise prep lists daily. Conduct at least 1 Team briefing per week, discussing the menu, order guide, and prep items for the following week. Establish and monitor par levels, portion control and waste, utilizing ordered product and surplus food product to minimize waste. Understand and participate in the established purchasing/ordering process, working closely with the Sous Chefs You will complete daily Time and Temperature logs while ensuring accurate labeling, dating, and rotating using the FIFO method for all raw and prepped food products. Report any injury, accident and/or food borne illness incident (customers and/or staff) accurately and timely to the Sous Chef(s). Respond to all comments and complaints in a positive manner and alert Sous Chefs when necessary. Work the service line during peak meal hours while maintaining a responsive, approachable demeanor, displaying phenomenal customer service, in a timely manner Education & Experience Typically 5-8 years high volume food service - preferably larger, innovative corporate programs, in house or 3rd party. May also be food & beverage experience in a full-service hotel, resort or multi-restaurant chain Expansive - We work with and serve a diverse workforce Extraordinarily Service Oriented - showing high level of customer service is positively mandatory…We hire for attitude, train for skill. Dynamic and agile - highly organized, ability to switch between locations and job duties

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

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 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

Summary: The Cook - Lead is responsible for preparing cooked foods, and must be able to perform all station functions of Fry, Flat Top Griddle, Pantry, and cooking eggs; providing guidance to more junior kitchen staff; communicating ticket times and potential problems to the manager on duty and servers as necessary; providing the highest quality of service to customers and associates at all times; performs all other responsibilities as directed by the business or as assigned by management. This is a non-exempt position and typically reports to the Store Manager, Assistant Store Manager, or General Manager depending upon local requirements. Essential Functions: Follows recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving food items which may include soups, meats, vegetables, desserts and other food and beverage products Tastes products, follow menus, estimate food requirements, check production and keep records in order to accurately plan production requirements and requisition supplies and equipment as needed Provides guidance / leadership for determining process flows during high volume times Monitors kitchen activities, providing input and advice to team to optimize productivity Cleans and sanitizes work stations and equipment Practices excellent food safety and sanitation practices and complies with HACCP standards Operates a variety of kitchen equipment; Measures and mixes ingredients, washes, peels, cuts and shreds fruits and vegetables Stocks, dates, rotates, and checks temperature of product Requirements Minimum Qualifications, Knowledge, Skills, and Work Environment: Requires food preparation skills and knowledge of HACCP standards Requires a minimum of 3 year of closely related cooking experience in high volume or fast casual dining restaurant environment Requires advanced or specialized food knowledge pertaining to making Sauces, Soups, Sauté, Broiler, Fry, and Pantry Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with customers Requires the ability to lift and/or move up to 40 pounds Requires the ability to bend, twist, and stand to perform normal job functions Frequently immerses hands in water and water diluted with chemical solutions Frequently works with sharp knives, utensils, and hot plates Frequently works in hot environment Supervisor/Lead experience preferred

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.

Start Your Journey With Us At more than 80 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. As the premier worldwide provider of luxury experiences, we set the standard for rare and special luxury service the world over. We invite you to explore The Ritz-Carlton. Job Summary Prepare breads and pastries, including preparing doughs and fillings, proofing, baking, and decorating as appropriate. Review Production sheet to understand variety of baked goods to be produced daily. Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Maintain kitchen logs for food safety program compliance. Keep Chef informed of excess food items for planning of daily specials. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Monitor the quality of food prepared and portions served throughout shift. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company policies and procedures, including safety and security; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others and support team to reach common goals; handle sensitive issues with tact, respect, and confidentiality. Serve as a department role model or mentor. Comply with quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Move over sloping, uneven, or slippery surfaces. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors.The Ritz-Carlton is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. The Ritz-Carlton does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

With over 125 offices and 350 recruiters in the US and Canada, we have connections that build rewarding careers and grow great brands. Our franchisees and recruiters are here for you without boundary restrictions! Want to move to another state? Want to hire managers throughout North America? We are unique in that our franchisees can work the entire country while offering you one point of contact for all your needs whether you want to hire managers or look for a job in multiple states. Our clients include nationwide and local restaurants, hotels, retail and grocery chains, assisted living facilities, hospitals, airport concourse outlets, spas, catering and wedding venues, casinos, companies that hire sales and customer service representatives and much more. Patrice & Associates is the largest and most successful hospitality and retail Executive Search firm in North America and has been in business for more than 25 years. Over these years, we have honed our methods that make us stand apart from our competition. We do what other firms say they "do" but "don't". We specialize in making recruiting calls to competing concepts sourcing people that aren't responding to internet ads. We do what other firms say they "do" but "don't". With unemployment lower than it's been in decades, it's a candidate's market. As your staffing partner we can "sell" your brand resulting in more candidates to interview. With unemployment lower than it's been in decades, it's a candidate's market. One point of Contact through our National Account Program serving all locations in North America. One point of Contact Higher Quality Candidates by leveraging 25+ years of networking plus over 300 recruiters talking to candidates every day. Higher Quality Candidates Our Clients call us the Gold Standard in Executive Search. If you think it's time to make a move don't waste another minute! We have a 25+ year reputation for making great matches that are a win-win for both the employer and employee. If you think it's time to make a move don't waste another minute! Finding your next career move can be a full-time job, but no worries, we make it a lot easier and even fun. We will steer you throughout the process for free. Finding your next career move can be a full-time job, We provide up-to-date information on the job market in your area, the hottest jobs and the best companies to work for. We provide up-to-date information on the job market in your area, Whether you know exactly what you want - or don't have a clue about the next position or salary you could command, we can help. Whether you know exactly what you want - or don't have a clue We want you to win and enjoy the process. Your success is our success.

Start Your Journey With Us Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels. Marriott Hotels , Marriott International's flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. It's as simple as that. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment™. Job Summary Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform F&B service staff of 86'ed items and available menu specials. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests' service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Overview Come grow with us! Named as a StarTribune Top Workplace for the 9th time, Ebenezer is an established organization with over 100 years of excellent service, and we're growing at an unprecedented rate! Destined to become a premier senior living community, Riley Crossing, located in Chanhassen near Lake Susan and Hwy 101 is opening soon. The building will host 134 units (IL/AL/MC), 9 Twin Homes and will also host an on-site intergenerational child care. The Lead Cook/Support Chef is responsible for ensuring that meals are prepared and presented in accordance with applicable regulations and resident expectations. This a full time, benefit eligible position (80 hours PPD / 1.0 FTE). This position comes with a $800 Retention Bonus. Responsibilities/Job Description Qualifications #INDLP Need help finding the right job? We can recommend jobs specifically for you!Click here to get started. Ebenezer is Minnesota's largest senior living operator with over 100 years of experience serving older adults. As part of Fairview Health Services, Ebenezer is dedicated to healing, discovering and educating for longer, healthier and more meaningful lives.Why work for Ebenezer? Ebenezer employees work as a team to provide the highest quality care to those we serve. Our employees don't work simply to collect a paycheck; they truly work to make a difference in the lives of older adults in their communities. Ebenezer has been consistently recognized as a Top Workplace by the Star Tribune. Here are some of the reasons why:•Amazing Benefits (up to 16 pd. days off a year!) and competitive pay!•Communities throughout MN and IA - find a location near you!•When you work for Ebenezer you are treating the whole person: body, mind and spirit•Whether you're on the front lines of resident care or supporting the work of your colleagues, your efforts are recognized and valued at Ebenezer•Work for a company with core values that align with yours. We have a culture of caring for others and are grounded in our values of Dignity, Integrity, Service, Compassion & Innovation•A wide variety of career options and opportunities for reinvention. Growth potential within Ebenezer and with our Fairview partners•An emphasis on work/life balance•Through training and educational programs including tuition reimbursement. We invest in both the personal and professional development of our employees Our employees represent the best of who we are and what we are about. We're always looking for individuals who share our commitment of helping older adults make their lives more independent, healthful, meaningful and secure. We hope you will consider joining Team Ebenezer! EEO/AA Employer/Vet/DisabledAll qualified applicants will receive consideration without regard to any lawfully protected status.

View Job Description Description: MAJOR FOCUS: Prepares quality food products in a timely manner and attractively presented in accordance with our standard recipes and plating instructions. ESSENTIAL FUNCTIONS: •Assist the Sous Chef with the training of line cooks and with the preparation of:•Weekly work schedules and daily break schedules for the pantry staff.•Daily food production schedule (conforming to cover forecast) and work assignments.•Kitchen recipes•Storeroom requisitions to maintain par levels.•Ensures that all kitchen staff works in a sanitary, safe and productive manner. •Portions and prepares food items such as soups, sauces, entrée items and vegetables in accordance with printed orders and plating instructions, avoids waste in preparation. •Ensures that all food going out on the service line is excellent regarding preparation, taste and presentation.•Ensures that all kitchen work stations and storage areas are always kept clean and in good condition.•Carries a calibrated thermometer to check prepared food for proper and safe temperatures.•Uses protective gloves when preparing food. •Follows the instructions of supervisors. •Handles pressure during peak hours. •Provides exceptional customer service. •Works safely, following all established safety rules and regulations.•Communicates effectively with co-workers, supervisors and guests.•Follows all relevant policies and procedures.•Must comply with and enforce compliance with the company's recycling program standards. ADDITIONAL FUNCTIONS:•Performs other duties as assigned. Requirements: •Must possess high school diploma, GED or equivalent work experience.•Must possess good communication skills.•Must be able to read and review documents.•Must be able to report to work on time as scheduled.•Must be able to work weekends, holidays and nights as needed.•Must be able to successfully pass a background check.•Must present an overall professional appearance and report to work in appropriate attire. Additional Info: The above description denotes some of the specific characteristics which are necessary to perform the principal function of the job and are not intended to be a description of all work requirements that may be inherent in the position. Dover Downs, Inc. is an equal opportunity employer.

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