2036 jobs found

Provender is a small (tiny) neighborhood café / bakery focused on friendly atmosphere, high quality coffee, in-house pastries, and a short list of popular breakfast / lunch toasts. We value attention to detail, positive attitude, and great communication skills. Kitchen experience is preferred but not required. All of our bakers/cooks receive targeted training on-site. If you're new to cooking and baking but you love to learn and create, this may be a great fit for you. We can also offer opportunity to an experienced cook/baker with strong creative aspirations. This could be the space you're looking for to test out your own concepts and infuse your own style. Job Description: Lead Cook/Baker, Kitchen Manager Cooking/ Baking shift per week: 4-5 (24-35 hrs per week) Managerial and Administrative hours per week: 2-3 COOKING / BAKING TASKS INCLUDE: • Working efficiently while communicating well with your teammates. • Preparing doughs and baking our menu of basic pastries • Preparing mise en place for our small toast menu. Assembling toast orders. • Operating Square POS, Postmates and Caviar platforms when your workflow allows. • Supporting the rest of the team in keeping the cafe running smoothly; This includes keeping your station tidy, clearing and washing dishes, sweeping, mopping, consolidating food items, unpacking and stocking deliveries, and other tasks as necessary. MANAGERIAL / ADMINISTRATIVE TASKS INCLUDE: Scheduling Determining staff availability, creating schedules, and delivering them to staff in a timely manner (weekly). Ordering Ordering from one daily food vendor and 3 weekly/monthly vendors. Miscellaneous Communicating with Owner and in-shop staff as necessary (daily) Emailing with vendors, potential new hires, etc. for any reason (weekly) Communicating with staff about shop maintenance, expectations, or managing conflicts with Owner's assistance (infrequent) Interviewing and training new hires as necessary (infrequent) Some managerial tasks can be incorporated into time spent during a standard shift at the shop to reduce overall hours, while others must be done off-site. Hours may increase based on many factors including conducting interviews when necessary, scheduling stage and training shifts, and delays in scheduling due to travel or illness. ..... MORE ABOUT PROVENDER: We are a team of eight hardworking, friendly creatives and we take pride in our work and what we bring to our community. Provender remains locally owned by original founders who are committed to maintaining a fresh, exciting, rewarding environment. Our coffee/pastry/toast-bar program is now a well-established staple for our neighbors and continues to grow as a destination for our growing weekend crowd. In addition to the daytime program, we also host evening pop-ups, often in conjunction with our partner, Ruby Wine. These lively events offer local food-creatives a space to develop their concepts. Our partners and staff have used this low-risk / high-fun venue to test new ideas and to launch successful businesses. Provender remains locally owned by original founders who are committed to maintaining a fresh, exciting, rewarding environment for our amazing team. Our coffee/pastry/toast-bar program is now a well-established staple for our neighbors and continues to grow as a destination for our growing weekend crowd. In addition to the daytime program, we also host evening pop-ups, often in conjunction with our partner, Ruby Wine. These lively events offer local food-creatives a space to develop their concepts. Our partners and staff have used this low-risk / high-fun venue to test new ideas and to launch successful businesses.

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. Supervise and effectively work with the culinary staff on a variety of stations in a fast paced culinary environment. Oversee prepared food according to standardized recipes and portion controls for a quick serve style restaurant and high volume bar. Ensure the kitchen(s) and stewarding department has closed and opened properly at the beginning and end of their shifts. Assist receiving food and dry goods for the kitchen. Oversee cleanliness of all coolers and walk-ins, properly storing and covering all food items and rotating products for freshness. Assist the Chef in maintaining all par levels for the kitchen(s). Ensure all Resort guests have the highest quality culinary experience possible while maintaining a profitable and environmentally aware department. Job responsibilities include but are not limited to: * Assist with menu planning and maintaining a high level of quality in all Food & Beverage offering. * Recommend and implement preparation to reduce costs of goods sold and guiding cooks to insure correct methodologies are followed. * Supervises and delegates tasks to cooks * Communicates any departmental concerns to the Sous Chef * Implement control on quality along with consistency of every eatable item * Ensures food ingredients are stored in their designated area and rotated in the proper manner * Ensure department orders for supplies and products are timely and accurate * Analyze and control product transfers, waste and spoilage, using appropriate forms * Have a good understanding of department financials and labor budgets * Assist with inventory, margin analysis and cost control * Adheres to Vail Resorts Culinary Guidelines including Weights and Measures, health and sanitation, and adhere to safe work practices * Operate and sanitize all equipment in a safe and proper manner * Understands the importance of standards, speed, and quality. * Demonstrates advanced culinary skill sets, knife skills, banquet service prep for bulk operation. * Ensures entire outlet operates under HACCP guidelines and adheres to Serve Safe Culinary Guidelines. * Prepares food to the specification of the Sous Chef and holds the staff to the same standard * Responsible for PeopleSoft lunch audits as well as OT reports and monitoring Job Requirements: * High School Diploma or equivalent * At least 3 years of previous restaurant or culinary service experience * 1 year + Supervisory Experience * Computer Skills: Microsoft Office ( Must be trainable) * Able to communicate English * Able to lift at least 50 lbs. * Able to stand for long periods of time Preferred Skills: * Culinary degree * Ability to communicate in Spanish If you want to work for a different kind of ski resort, you've found your perfect match at Heavenly. With a massive mountain full of off-the-grid terrain and incredible views of Lake Tahoe, Heavenly is for those who want to go big and forge their own path. From on-mountain concerts to world-famous après ski parties and a one-of-a-kind DJ CAT, Heavenly exudes high-energy from first chair to last call. Come be a part of the team committed to delivering a refreshingly unique ski experience. 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 197768

The Lead Pastry Cook executes daily tasks related to daily food requisitions, various outlet production, finishing and organization of daily needs and maintaining freezer product pars. Additionally assisting with leadership and mentorship of a team.Job Functions (Items marked with an asterisk are essential functions of this position):Produce dessert and bakery products while following recipes and/or chef's directions consistently and efficiently with little supervision.*Complete daily prep and production of high volume bakery products consistently and without sacrificing food quality.*Maintain a high standard of food quality with demonstrated efficiency in the utilization of products to control food products.*Assist in maintaining effective inventory levels. Complete food requisition, control prep inventories, outlet requisitions, and par levels.*Write personal prep lists with regard to food & labor costs; manage the stations and the needs of the bakery in the absence of the Pastry sous Chef with a positive, supportive attitude.*Maintain clean and sanitary work environment and station on a daily basis and maintain standards of good personal hygiene and proper uniform guidelines.*Exhibits excellent knowledge, understanding and application of all fundamental techniques of pastry, confectionery and baked goods*Perform other duties as assigned.Basic Qualifications:Must be at least 18 years of age or olderMinimum of 1 years of related experience.Must have an Associate's degree in Baking & Pastry ArtsAdditional Qualifications:Must be able to obtain ServSafe certification, post-employment.Must have High production scratch bakery experience.Proficient working with details on a daily basis for prolonged periods of time.Excellent knowledge, understanding and application of all fundamental techniques of pastry, confectionery and baked goodsSkills and knowledge in the realm of kitchen production, various dessert styles, baked goods, confectionary and finishing techniques.Ability to work effectively both individually and as part of a teamDemonstrate leadership skills within your work group or station partners, displaying the ability to communicate effectively as a team player with supervisors, employees & customers; project a positive, self-motivated & professional attitude at all timesPhysical Demands & Working ConditionsWhile performing the duties of this job, the employee is required to:Reaching Forward Occasional (Climbing Stairs Occasional (Lifting Occasional (Reaching Overhead Occasional (Finger Dexterity Frequent (34-66%)Hand/Eye Coordination Frequent (34-66%)Stooping Occasional (Bending Occasional (Sitting Occasional (Standing Constant (>67%)Walking Frequent (34-66%)This job requires a good sense of vision (either corrected or uncorrected). Visual ability to operate moving equipment such as a car, truck, golf carts, etc.This job regularly requires verbal communication of detailed information to others either by phone or in person.Must be able to speak and read the English language.Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion). Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time.Hershey Entertainment & Resorts is an Equal Opportunity Employer

SAGE Dining Services is seeking an experienced Sous Chef/Lead Cook for a beautiful private boarding school in Middletown, DE. Check out our video. We know youll love it! Schedule:Full-timeRotating weekends off10:00a.m. - 6:00p.m. primarilyFollow school calendarOccasional events outside of the regular scheduleWhat you get:BenefitsDaily trainingFree lunchUniform/shoesCompetitive weekly payCareer growth opportunityWhat you'll doAdhere to from-scratch recipesFollow food safety protocolAssist with catering eventsTake the lead on prep and kitchen production - this is hands on!Keep accurate production logsInspire and motivate team membersMaintain a clean and organized work spaceInteract with communitySmile!What you need:Substantial culinary knowledge and prior cooking experience preferably inrestaurants and/or catering requiredFamiliarity with diverse styles of cuisine & food safety proceduresAbility to read and write in English and use simple mathStrong organizational skillsServSafe certification is a plusFor three decades, SAGE Dining Services has been defining the standard in food service for independent schools and colleges throughout the North America. SAGE's unparalleled expertise in nutrition, culinary trends, and community involvement produces exceptional dining experiences that delight the senses, inspire minds, and foster community.See more on sagedining.com.Everyone grows with SAGE. We encourage our Team Members to learn new skills and take on more responsibility. We enthusiastically promote from within.An Equal Opportunity Employer*CB

Michael's Santa Monica just launched two new menus by Chef Brian Bornemann, highlighting seafood, farmer's market produce, and house made pastas. We are looking for strong line cooks who can work multiple stations and want to focus on improving their cooking. Four to Five dinner shifts are available for anyone looking to be part of a strong team. Prior experience with grill, pasta, sauté, and/or raw fish preparations are needed. Three to Four years experience in high-volume, chef-driven kitchens necessary. Please email resume with availability and two references. thank you Longtime classic offers Michael McCarty's upscale Californian cuisine in an art-filled room.

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. Supervise and effectively work with the culinary staff on a variety of stations in a fast paced culinary environment. Oversee prepared food according to standardized recipes and portion controls for a quick serve style restaurant and high volume bar. Ensure the kitchen(s) and stewarding department has closed and opened properly at the beginning and end of their shifts. Assist receiving food and dry goods for the kitchen. Oversee cleanliness of all coolers and walk-ins, properly storing and covering all food items and rotating products for freshness. Assist the Chef in maintaining all par levels for the kitchen(s). Ensure all Resort guests have the highest quality culinary experience possible while maintaining a profitable and environmentally aware department. Job responsibilities include but are not limited to: Assist with menu planning and maintaining a high level of quality in all Food & Beverage offering. Recommend and implement preparation to reduce costs of goods sold and guiding cooks to insure correct methodologies are followed. Supervises and delegates tasks to cooks Communicates any departmental concerns to the Sous Chef Implement control on quality along with consistency of every eatable item Ensures food ingredients are stored in their designated area and rotated in the proper manner Ensure department orders for supplies and products are timely and accurate Analyze and control product transfers, waste and spoilage, using appropriate forms Have a good understanding of department financials and labor budgets Assist with inventory, margin analysis and cost control Adheres to Vail Resorts Culinary Guidelines including Weights and Measures, health and sanitation, and adhere to safe work practices Operate and sanitize all equipment in a safe and proper manner Understands the importance of standards, speed, and quality. Demonstrates advanced culinary skill sets, knife skills, banquet service prep for bulk operation. Ensures entire outlet operates under HACCP guidelines and adheres to Serve Safe Culinary Guidelines. Prepares food to the specification of the Sous Chef and holds the staff to the same standard Responsible for PeopleSoft lunch audits as well as OT reports and monitoring Job Requirements: High School Diploma or equivalent At least 3 years of previous restaurant or culinary service experience 1 year + Supervisory Experience Computer Skills: Microsoft Office ( Must be trainable) Able to communicate English Able to lift at least 50 lbs. Able to stand for long periods of time Preferred Skills: Culinary degree Ability to communicate in Spanish If you want to work for a different kind of ski resort, youve found your perfect match at Heavenly. With a massive mountain full of off-the-grid terrain and incredible views of Lake Tahoe, Heavenly is for those who want to go big and forge their own path. From on-mountain concerts to world-famous après ski parties and a one-of-a-kind DJ CAT, Heavenly exudes high-energy from first chair to last call. Come be a part of the team committed to delivering a refreshingly unique ski experience. 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 197768

Job Description: As a culinary leader in our kitchen, you are a team player and positive role model that ensures the development and education of the cooks. You will assist with bottom line profitability and make sure we are only serving the best products to our customers. If you are looking for an opportunity where the store is your pantry, the work is exciting and meaningful with some of the best culinarians in the industry, this could be the role for you! What will I do? Assist the Sous Chef in running the kitchen and managing employees, overseeing the operations in the absence of the Sous Chef Follow recipes and proper cooking techniques to ensure products are consistently prepared to showcase our high standards and giving our guests a meal they can't find elsewhere Educate customers and employees on products, share knowledge to offer complete meal solutions and suggest ways for them to prepared meal items incorporating items from different departments. Manage employee performance by providing resources, training, feedback and development opportunities Note to Applicant: Candidates may be considered for multiple store locations within the specified region, based on current openings Required Qualifications 2 or more years' experience as a Prep or Line Cook Experience leading a team Food safety and quality assurance knowledge Preferred Qualifications Associate's or Bachelor's Degree in Culinary Arts Experience working in a multi-faceted food service facility, including restaurant, hotel, country club, conference center, casino, theme park, etc.

How would you like to earn $16.00/hr. for Lead Line Cook work!? If so, you're in luck because Adecco is currently hiring for Lead Line Cook Jobs with a local client located in Austin, Texas! Take advantage of our daily pay option! Why wait to get paid? Get paid today! Lead Line Cook Jobs require candidates to perform various line prep duties through multi-tasking and time management, effectively communicate with your team members so the operations run in an organized manner, enforce all safety and sanitation rules while working in the food handling process, ability to take direction and effectively work through high volume needs. For instant consideration of this Lead Line Cook Job, apply now! Responsibilities for this Lead Line Cook job include: Perform various line prep duties through multi-tasking and time management Effectively communicate with your team members so the operations run in an organized manner Enforce all safety and sanitation rules while working in the food handling process Ability to take direction and effectively work through high volume needs Qualifications for the Lead Line Cook include: At least 3 years restaurant(not fast food) experience Prior food and beverage experience is preferred Deliver excellent customer service, time management, and organization skills We have openings available on 1st shift! No evenings or weekend work required! For instant consideration for this Lead Line Cook job in Austin, Texas, click on Apply Now! After submitting your application, you can choose to answer a few quick questions to be prequalified for the job, and you will have the opportunity to schedule an immediate interview! Equal Opportunity Employer Minorities/Women/Veterans/Disabled The Company will consider for employment qualified applicants with arrest and conviction records.

Apply Description Pay Rate: $17.66/HR Shift: Varies Position Type: Full-time THE EXCEPTIONAL ENTERTAINMENT EXPERIENCE We are building a legacy at Snoqualmie Casino by providing our guests an Exceptional Entertainment Experience. Team Members at every level have made the commitment to deliver on this promise every chance they can. The guest service practices that support this promise are: We appreciate that our guests have selected Snoqualmie Casino as their choice for entertainment. Support other team members - help them be successful in their jobs. Understand that when we're on the floor we're on stage. We deliver our promise to every guest on every visit. PURPOSE To produce high quality food products to designated food outlets. To provide leadership and be a role model for other Cooks and Team Members. Ensure all Snoqualmie Casino standards are followed in Food Preparation and Sanitation. Ensure quantities of prepared food are adequate to meet current Guest demand. ESSENTIAL DUTIES / RESPONSIBILITIES Responsible for the quality, quantity, consistency and timeliness of all food production of the kitchen. Ensure the presentation, portioning, food compatibility, garnishes, substitution procedures are followed consistently. Collaborate with Sous Chef to ensure proper training of Prep and Line Cooks. Implement and uphold all proper food handling procedures for food storage, rotation, spoilage, sanitation and prevention of cross-contamination. Responsible for following recipes, times and temperatures in order to produce high quality and consistent products. Other duties and responsibilities as assigned. Requirements Education and Experience: High School Diploma / GED; Recognized Equivalent of a High School Diploma (RED) or Foreign High School Diploma (FHD). Three (3) years of Culinary experience in the areas of Sushi and Asian Cuisine. Skills and Abilities: Fluency in English Proven working knowledge of sushi seafood preparation. Proven working knowledge of East Asian kitchen design and the operation of Robata, Grills, Roast-and-Hold Ovens, Conventional and Convection Ovens, Wok, Noodle Stations, Fryers, etc. Must pass with a minimum score of 80% on the Lead Cook probationary exam. PREFERRED Education and Experience: Snoqualmie Casino Career Development Track Series completion. Snoqualmie Casino exercises Snoqualmie Tribal Member/Native American preference in hiring, in compliance with the Snoqualmie Tribal Employment Rights Ordinance (TERO). You must obtain and maintain a Gaming License from the Snoqualmie Gaming Commission. Pre-employment drug testing is required for Security, Surveillance and DOT panel testing is required for Transportation positions. All other positions are subject to pre-employment testing, excluding marijuana.

The grand opening of the new Harrison store will be June 7th, 2020 Training and On-boarding will begin immediately! As part of our culinary team, youd be working for a company thats been on the prestigious Fortune 100 Best Companies to Work For® list for 20 years in a row. Youll work side-by-side with experienced chefs making a wide variety of delicious, fresh and award-winning dishes that meet the needs of busy families and hungry people in the communities we serve. From our prepared food sections to one of our concept restaurants, youll make the food that makes a difference in our customers lives. Lead Cook: What will I do? Assist the Sous Chef in running the kitchen and managing employees, overseeing the operations in the absence of the Sous Chef Follow recipes and proper cooking techniques to ensure products are consistently prepared to showcase our high standards and giving our guests a meal they cant find elsewhere Educate customers and employees on products, share knowledge to offer complete meal solutions and suggest ways for them to prepared meal items incorporating items from different departments. Manage employee performance by providing resources, training, feedback and development opportunities Required Qualifications 2 or more years experience as a line cook Demonstrated experience managing others Experience working on multiple kitchen stations Preferred Qualifications Associates or Bachelors Degree in Culinary Arts Experience working in an upscale restaurant, hotel, country club, conference center, and/or casino, etc. At Wegmans, we believe that if we take care of our people, theyll take care of our customers . Thats why, as part of the Wegmans family, youll have a package of benefits that covers your health, well-being, family and future. Flexibility in schedulingwork-life balance Employee discounts Premium pay on Sundays and holidays Comprehensive benefits* Quality affordable healthcare coverage Vision coverage Dental coverage Pre-tax spending accounts Life insurance Paid time off Employee assistance program Employee wellness programs 401(k) retirement savings plan Wegmans retirement profit sharing plan Scholarship Program *Certain eligibility requirements must be satisfied Note to Applicant: All employee onboarding and training will begin immediately, and employees will be trained at other Wegmans stores within New Jersey. Travel will be required during this time. Full Time applicants are required to have an open availability Sunday-Saturday, between the primary operating hours of 6am-12am, unless specified for a position/department. Full Time employees work a minimum of 40 hours/week, in 8-hour intervals including evenings and weekends to meet business needs. Weekend availability is required. All applications will be screened and only applicants whose qualifications most closely match the job requirements will receive an interview. If you might be a match for a position, we will contact you with additional information regarding the interview process. If your application and qualifications do not match the job requirements, you will be notified through email.

The grand opening of the new Harrison store will be June 7th, 2020 Training and On-boarding will begin immediately! As part of our culinary team, youd be working for a company thats been on the prestigious Fortune 100 Best Companies to Work For® list for 20 years in a row. Youll work side-by-side with experienced chefs making a wide variety of delicious, fresh and award-winning dishes that meet the needs of busy families and hungry people in the communities we serve. From our prepared food sections to one of our concept restaurants, youll make the food that makes a difference in our customers lives. Sushi Lead Cook What will I do? Assist the Sous Chef in running the kitchen and managing employees, overseeing the operations in the absence of the Sous Chef Follow recipes and proper cooking techniques to ensure products are consistently prepared to showcase our high standards and giving our guests a meal they cant find elsewhere Educate customers and employees on products, share knowledge to offer complete meal solutions and suggest ways for them to prepared meal items incorporating items from different departments. Manage employee performance by providing resources, training, feedback and development opportunities Required Qualifications 2 or more years experience as a line cook Demonstrated experience managing others Experience working on multiple kitchen stations Preferred Qualifications Associates or Bachelors Degree in Culinary Arts Experience working in an upscale restaurant, hotel, country club, conference center, and/or casino, etc. At Wegmans, we believe that if we take care of our people, theyll take care of our customers . Thats why, as part of the Wegmans family, youll have a package of benefits that covers your health, well-being, family and future. Flexibility in schedulingwork-life balance Employee discounts Premium pay on Sundays and holidays Comprehensive benefits* Quality affordable healthcare coverage Vision coverage Dental coverage Pre-tax spending accounts Life insurance Paid time off Employee assistance program Employee wellness programs 401(k) retirement savings plan Wegmans retirement profit sharing plan Scholarship Program *Certain eligibility requirements must be satisfied Note to Applicant: All employee onboarding and training will begin immediately, and employees will be trained at other Wegmans stores within New Jersey. Travel will be required during this time. Full Time applicants are required to have an open availability Sunday-Saturday, between the primary operating hours of 6am-12am, unless specified for a position/department. Full Time employees work a minimum of 40 hours/week, in 8-hour intervals including evenings and weekends to meet business needs. Weekend availability is required. All applications will be screened and only applicants whose qualifications most closely match the job requirements will receive an interview. If you might be a match for a position, we will contact you with additional information regarding the interview process. If your application and qualifications do not match the job requirements, you will be notified through email.

Our Exciting Work Environment Delaware North Grand Canyon is all about the experience of living in one of the natural wonders of the world! We are excited you are considering employment with us. Delaware North operates Yavapai Lodge in the Canyon offering 358 guest rooms. We have a newly renovated food and beverage operation which includes a full service tavern and outdoor patio. We run several retail and grocery stores inside the park. If you can commit to the highest level of service and to exceeding our guests' expectations, please apply to help us 'create special experiences one guest at a time". The Opportunity Looking for an experienced cook supervisor in a fast paced kitchen environment. The successful candidate will have the ability to work without supervision, make quick decisions and to motivate team members. As a supervisor of a kitchen and it's associates, it is important to maintain a positive attitude, to communicate successfully with different personality types, and to anticipate the guests' needs and problems. This position is responsible for food safety and the cleanliness of the kitchen, ServSafe certification preferred. Essential Functions: Act as a leader in the kitchen by directing back of house associates on the line. Demonstrate the highest of leadership/supervisory skills. Opens or closes the kitchen as directed by management Inspects facilities and grounds throughout the area to ensure the highest standard of cleanliness and sanitation are maintained. Assist with ordering and inventory as needed. Receive orders and stock as needed. Complete all prep work required for daily operations and special events/banquets. Check BEO's daily. Discuss daily with Chef any special instructions and forecast specials. Capable of working all stations on the line and the pantry including sauté, grill, fryer, and cold/salad station. Expedite as needed. Assist with plating meals for banquets as needed. Prepare all food as ordered and according to recipe guidelines and specs. Label, date and wrap unused product prior to putting away. Complete temperature logs as directed. Practices portion control to contribute to the overall desired food cost. Clean station at end of shift. Clean coolers to ensure high quality product rotation. Adhere to all policies and procedures included in the food safety standards. May wash dishes as needed. Assists in all other areas of the kitchen as directed by management. Reports substandard (unsafe) conditions to supervisor. Reports accidents, injuries, property damage or loss to supervisor. Provides for a safe work environment by following all safety and security procedures. Knowledge of all fire prevention and emergency policies and procedures. Utilizes protective equipment (when necessary). Exemplifies the 10 Universal Service Standards and provides excellent guest service as detailed in the GuestPath Service Standards. Supports GreenPath program and all associated initiatives. Non-essential Functions: Other duties as assigned. Education & Experience: High school education is desired; participation/enrollment in culinary program a plus. 0- 3 years previous experience in back-of-the-house foodservice position preferred. Prior experience as a supervisor Experience handling difficult situations and or guests/associates with professionalism, tact and calmness while being under pressure. Knowledge, Skills & Abilities: Learn food recipes and preparation instructions. Handle and operate kitchen equipment. Understand and read MAITRE'D tickets. Excellent knife skills. Must be able to speak and read English. Physical Requirements: Lift 50-75 lbs. frequently. Work in temperatures of 80 F - 100 F frequently. Move fingers, hands, arms easily to produce food quickly. Frequent twisting, bending, reaching. Environmental Working Conditions: Kitchen environment - noise levels may be moderate to high. Works frequently in a hot and damp environment. In contact with sharp knives, slicers, boiling liquids, hot pans, etc. Hazards include, but are not limited to: cuts from broken glass and metal cans, scalds and burns, slipping and tripping. Frequently immerses hands in water. Who We Are At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision and grow with us. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer.

The Opportunity Be part of the Minnesota Twins game day experience by serving our guests as a Lead Cook in one of our premier restaurant settings during Minnesota Twins home games! Depending on skill level and position availability, Lead Cooks will be placed in any one of our restaurant areas. Job duties involve assisting and training culinary staff, resolving guest issues and concerns while ensuring a clean and organized work environment in accordance with safety and sanitation standards. Must be able to remain standing the entire length of shift. The minimum age requirement for this role is 18 years of age. Pay depends on experience starting at $14.55 per hour. Other perks include employee meals, flexible scheduling and a provided uniform. This is a seasonal part-time-position, scheduled to last April 2020 through September 2020.

Saint Germain Catering is looking for a lead cook in our Vienna, Va location. You should have a minimum of 3-5 years' experience of food preparation, preferably in an fast paced production kitchen and catering, and basic supervision of the line. Full knowledge of the Health Department regulations regarding sanitation and food handling. Full knowledge of all stations in the kitchen and mastery of each. We offer full health benefits including dental and vision. Vacation pay after 6 months of employment and holiday pay. The company offers a 401K package and other bonuses. Please apply online or in person Monday thru Friday from 8am to 3pm.Assisting management in monitoring the day-to-day activities of subordinates, aiding in monitoring associate productivityMaintain complete knowledge of entire menu and proper food handling presentation and serviceMaintain the proper supplies for the hostess stand and podium; clean and/or dusts host stand and podiumPerform necessary work within the division to prepare equipment and tools for upcoming jobsRepresenting the brand of the venueMaintain pleasant posture, movement, gestures and walking in line with fashion standards and trends as deemed by managementCoordinate break scheduling for service staff while ensure adequate floor coverageAssist in closing of checksBuild awareness about safety, and report any safety concerns to managementPerform all other responsibilities as directed by the business or as assigned by ManagementReport to the Store Manager or General ManagerMonitor new and existing employeesPerformed in accordance with departmental and policies, practices and proceduresComplete opening, daily and closing procedures/checklists in accordance with company policies/proceduresLeading a small or large group of individuals to complete jobs safety, efficiently, and effectively to meet customer needsCompleted accurately and thoroughly such as safety forms and time sheetsOverseeing, controlling, communicating and managing all activities required to complete continuous improvement projectsMaintain knowledge of and monitor compliance with all corporate standards and, through leadership and example, encourage the highest level of sales and customer service performance by other associatesEnforcing safety policies and procedures while maintaining the day-to-day operations as relates to equipment and business needsObserve the day-to-day activities of subordinates

Welcome to Byway Brewing Company! Byway Brewing Company has been open since February 2016. Going into our 4th year, we are looking to expand our kitchen team. We have a chef driven menu that is directed by our Executive Chef. The following are qualifications that we are looking for, but not limited to, in our next Team Member: - Hard-working - Team focused - Sense of urgency - Food creativeness - Kitchen safety and sanitation - Knife skills Apply today and join a fun and upbeat environment!!

Job Details:? Do you have a passion for food? Looking to gain additional leadership skills? Do you like to work with kids? Do you want a food service job with nights and weekends off? We are currently looking to fill Lead Cook positions for The Lake Washington School District. The Lead Cook will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods; to include breakfast and lunch?for K-12 Schools in the Lake Washington School District.?? This position?will assist the supervisor with cooking, preparing food to be served and delivered to Elementary Schools, managing staff, and filling out the necessary paperwork. The Lead Cook position is an exciting opportunity to gain additional leadership experience while increasing your K-12 food service knowledge.? ? Pay Rate: $18.50 per hour Locations Available:? Kirkland, WA Sammamish, WA Hours: (Full-time) Monday - Friday, 6:30 am to 3 pm Benefits: Health insurance Dental insurance Vision insurance Paid time off Paid sick leave Opportunities for Advancement? Experience/Knowledge:? High School diploma, GED or equivalent. 3 to 4 years of related work experience preferred Knowledge of basic operation of equipment and cash-handling procedures preferred Food Handlers license ServSafe Permit helpful General Responsibilities: Prepares and cooks to order foods requiring short and broader preparation time. May produce food and serve customers at an a la carte or may operate a grill station. Prepares food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided. Reads food order or receives verbal instructions on food required by patron, and prepares and cooks food according to instructions. Provides the highest quality of service to customers at all times. Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments. Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use. Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment. May clean and sanitize work stations and equipment and must follow all Sodexo, client and regulatory rules and procedures. Attends all allergy and foodborne illness in-service training. Complies with all Sodexo HACCP policies and procedures. Reports all accidents and injuries in a timely manner. Complies with all company safety and risk management policies and procedures. Participates in regular safety meetings, safety training, and hazard assessments. Attends training programs (classroom and virtual) as designated. Produces small to large batch goods using the advanced and full range of classical cooking techniques. May select recipes per menu cycle, prepare bakery items, receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets. Typically performs fast food cooking duties in preparing food items to be served to customers. Intermediate to advanced knife skills required. May perform other duties and responsibilities as assigned. Skills/Aptitude: Presents self in a highly professional manner to others and understands that honesty and ethics are essential. Ability to maintain a positive attitude. Ability to communicate with co-workers and other departments with professionalism and respect. Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives. Ability to use a computer. Requires familiarity with kitchen equipment. Must be able to read and follow a recipe unsupervised Involved with the more complex requirements of the position. Applies some advanced cooking skills. May adapt procedures, processes, tools, equipment, and techniques to meet the requirements of the position. Extensive working knowledge of food preparation. General Qualifications:? Willingness to be open to learning and growing. Maturity of judgment and behavior. Maintains high standards for work areas and appearance. Maintains a positive attitude. Ability to work a flexible schedule helpful. Must comply with any dress code requirements. Attends work and shows up for a scheduled shift on time with satisfactory regularity. ***Sodexo is an EEO/AA/Minority/Female/Disability/Veteran Employer*** ? JB.0.00.LN

Lead CookHours: Full-timeJob Duties include but are not limited to: Establishes controls to minimize food and supply waste and theft Consults Food and Beverage Director about food production aspects of special events being planned Cooks or directs supervises the cooking of items that require skillful preparationAs an Ensign affiliated skilled nursing facility, Creekside Transitional Care and Rehabilitation's (formerly Meridian Center) commitment to excellence extends beyond delivering world class health care. Our success as a facility is dependent upon our highly motivated clinical professionals working to improve business and clinical operations. Our leadership team is driven to provide exceptional service by cultivating a workforce that is dedicated to upholding our companys mission of delivering care with compassion and integrity, thus transforming and dignifying post-acute care across the spectrum. Every one of our team members contributes to this mission and vision.Are you ready to discover the world of limitless possibilities that comes with being a member of our team? Are you a Lead Cook who is eager to make a difference? Explore more about this opportunity and how you can help us write a new chapter in our story of providing exceptional care and making a positive impact in the lives of everyone we serve at our website at you commit to living CAPLICO?Living CAPLICOCAPLICOCustomer Second (Employee First)AccountabilityPassion For LearningLove One AnotherIntelligent Risk TakingCelebrationOwnershipWe would love to meet you and hear your commitment to live CAPLICO with us.In addition to hiring a Lead Cook who exhibits the above qualities that help us create a world class culture, we offer competitive wages, mentorship and training for new graduates, tuition reimbursement for our employees, and dependent care and public transportation FSAs. Also, we offer cell phone and movie ticket discounts, 401(k) with matching contributions, career advancement opportunities, and medical, dental, and health insurance.Take a look at these benefits (and more!) at Today!Creekside Transitional Care and Rehabilitation (formerly Genesis - Meridian Center)1351 W Pine AveMeridian, ID 83642Unable to apply at the moment, or are you interested in hearing more about future opportunities with us? Join our talent network at ensignservices.jobs.net/joinBack to Jobs

Lead Line CookThe Hyatt House Bellevue is looking for an individual who is motivated, enthusiastic, and customer service focused to join our Food and Beverage team as a Lead Line Cook.We offer a fun environment and very competitive wages.Lead Line Cook Responsibilities:The Lead Line Cook is responsible to help the Chef lead a team to prepare, season, and cook menu and non-menu orders according to LodgeWorks/Brand specifications. He/she will also help the Chef lead a team to clean and sanitize all work areas including kitchens, food preparation, dish washing, storage, service and other areas as directed. He/she may help order supplies or help keep records and accounts. He/she will follow safe food handling and service practices and work closely with the sales staff to service guests, banquets, meeting rooms, events, catering, restaurants and bars.He/she will comply with any licensing or regulatory requirements.Experience/Education:One-year previous hotel (or like) kitchen experience preferred, but not requiredHigh school degree or equivalent preferredFood handling certificate in state or counties where required.Hours of positionThis position requires open availability which will include working weekends and holidays. Come and see what we have to offer!The Hotel is a part of LodgeWorks, a hotel management and development company based in Wichita, Kansas with 950+ employees nationwide. Our multi-brand strategy includes Archer, Hyatt Place, HYATT house, Aloft, Hilton Garden Inn, Hampton, and other high quality, nationally branded products. We are industry innovators with a rich history and a strong family culture. At LodgeWorks, hospitality is more than just the industry in which we work. It defines everything we do. Hospitality is the single most important element of our organization the foundation upon which everything is built.Our benefits include: Medical, Dental, Vision, PTO, 401(k) with employer match, Term Life Insurance at no cost to the employee, additional Supplemental Term Life Insurance available at a minimal cost to the employee, Long and Short-Term Disability benefits at no cost to the employee, and much more for full-time positions.We are an equal opportunity employer and have a lot to offer individuals interested in joining our team.Hyatt House Bellevue dons the modern warmth of the Pacific Northwest and is situated in a burgeoning, high-tech suburb of Seattlejust off I-90. The hotel is minutes from high-end retail shopping at The Meydenbauer Center, chic eateries on Main Street in the Bellevue Square and many fine restaurants in the Bellevue Collection.Experience/Education: One-year previous hotel (or like) kitchen experience preferred, but not required High school degree or equivalent preferred Food handling certificate in state or counties where required.Hours of positionThis position requires open availability which will include working weekends and holidays. Come and see what we have to offer!The Hotel is a part of LodgeWorks, a hotel management and development company based in Wichita, Kansas with 950+ employees nationwide. Our multi-brand strategy includes Archer, Hyatt Place, HYATT house, Aloft, Hilton Garden Inn, Hampton, and other high quality, nationally branded products. We are industry innovators with a rich history and a strong family culture. At LodgeWorks, hospitality is more than just the industry in which we work. It defines everything we do. Hospitality is the single most important element of our organization the foundation upon which everything is built.Our benefits include: Medical, Dental, Vision, PTO, 401(k) with employer match, Term Life Insurance at no cost to the employee, additional Supplemental Term Life Insurance available at a minimal cost to the employee, Long and Short-Term Disability benefits at no cost to the employee, and much more for full-time positions.We are an equal opportunity employer and have a lot to offer individuals interested in joining our team.Related Keywords: Lead Line Cook, Cook, Line Work, Independent, Reliable, Dependable, Trustworthy, Innovative, Line Cook, Banquets, hospitality-career, hospitality

POSITION SUMMARY The responsibility of the Lead Cook is to supervise, delegate and work hands-on in kitchen functions with kitchen management to ensure high quality food that meets or exceeds hospitality and service standards, timeliness in food service, proper food and labor costs, and a safe, sanitary kitchen. The Lead Cook will also be required to train and develop cooks. All duties are to be performed in accordance with departmental and GCV policies and procedures. Able to effectively manage all food production in the absence of the Sous Chef and/or Executive Chef. ESSENTIAL DUTIES AND RESPONSIBILITIES The following duties are normal for this position. This list is not to be construed as exclusive or all inclusive. Other duties may be required and assigned. Reports to the Sous Chef/Executive Chef.Prepares food items using standardized recipes in a timely manner.Directs and supervises production of all food, stocks, sauces, soups, catering events and daily specials.Determines food and supplies needed and coordinate meal production with serving hours.Ensures all special dietary needs are followed as directed by the menus.Monitors all food items to see that at least the minimum guidelines for temperature, taste, and quality are upheld at all times.Ensures all production is being provided in a timely manner for the satellite kitchen including TCU and the Bistro and Caf grab and go's.Works in production or on the line during peak service hours as needed.Expedites food orders during peak service hours if needed.Ensures the proper preparation, portioning, and serving of foods as indicated on the menu cycle and standardized recipes. Tastes and prepares food to determine quality.Maintains or exceeds standards of appearance, cleanliness, hygiene, and health standards.Assists with orientation and training of new kitchen employees.Practices all safety and loss prevention procedures.Attends all in-services as required, encourages team members to participate/finish all training and in-services.Be an expert in Healthcare Regulations and be prepared to walk the kitchen for daily, weekly and monthly audits.Must be available to work flexible schedules to include nights, holidays and weekends.Maintains ServSafe Food Managers Certification.Follows all local, state, and federal policies regarding food handling.Ensures that high standards of sanitization, cleanliness and safety are maintained throughout all kitchen areas at all times.Ensures all proper documentation of temperature logs, taste panel forms, and cleaning schedules are being assigned and completed daily.Attend Resident Food Forum when necessary.Support the Dining Culinary team in Cooking classes, Nutritional Education and dining room Action stations.Other duties as assigned by the Supervisor. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Educational Requirements and Experience: High school diploma or equivalent preferred.ServeSafe Food Managers Certification2 years previous experience in fine dining and 2 years in GCV kitchen preferred.Knowledge, Skills and Abilities: Language Ability: Ability to communicate effectively speaking the primary language of the residents.Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.Cognitive Demands:Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.Competencies: Must demonstrate an interest in working with a senior population.Interacts with guests, residents and staff in a courteous and friendly manner.Ability to respond promptly to resident needs.Supports organization's goals and values.Balances team and individual responsibilities.Ability to work flexible hours as needed.ENVIRONMENTAL ADAPTABILITY Works primarily indoors.Possible exposure to high heat and cold temperatures.Possible exposure to unpleasant odors.Possible exposure to chemicals as identified in the MSDS Manual.Continuous exposure to residents who are ill, confused, irritable and irrational.EOE M/F/Vets/Disabled

BEATRIX is hiring LEAD COOKS for our KITCHEN team!1-2 YEARS OF EXPERIENCE REQUIREDCoffeehouse and RestaurantA neighborhood restaurant, coffeehouse and meeting place where healthy meets deliciousCaring. Creative. Careers.Join the Lettuce Entertain You family! Our 100+ restaurants are nationally recognized for great food and service and as great places to work. We hire and care deeply for people with creativity, passion and the drive to be the best. And we reward our teams with top notch benefits, career-long training and development and opportunities for growth.Is this you?You take care of yourself. (Energy and stamina. Youll need both.)You care for others. (Teamwork and success. They are one and the same.)You care about guests. (Quality. The bar is high.)If you want a career at a progressive company with a long-standing commitment to people, join our caring and creative team.EOE. We participate in E-Verify / Participamos en E-VerifyResponsible for the preparation, production and presentation of all menu items.DUTIESBe able to work a variety of hours, days and shifts, including weekendsGet along with others and be a team playerAssist with processing line cooks new-hire paperworkSchedule, conduct and/or oversee all aspects of new-hire and on-going line cook trainingReview and maintain line cook manuals and training materialsAssist with maintaining and/or updating restaurants zoning proceduresInteract with, direct, and train/develop line cook employees in a fair and dignified mannerObserve line cook employees standards, strengths and weaknesses, communicate observations to management, partners and trainers and assist in developing and implementing necessary plans of actionAssist with identifying, training and developing other lead line cooksPrepare menu items and necessary ingredients according to prescribed recipes and/or special requests and presentationsFollow all prescribed portioning controls and maintain food safety and quality standardsCorrectly read and use a thermometerCommunicate any food delays or issues to CoordinatorMaintain menu item counts and communicate to management and service staff when quantities fall below restaurant specific minimum quantityAccurately account for all items coming out of their stationUnderstand and follow the food allergy procedure and special orders/restrictionsComply with all safety and sanitation (including handwashing) guidelines and proceduresBe proficient in the use and operation of all necessary tools and equipmentFollow all rules, policies, procedures and conditions of employment, including those outlined in the Employee HandbookOther duties will be assigned as neededESSENTIAL FUNCTIONSCommunicate in English in order to comprehend and perform/follow job requirements in written and spoken directionPerform more than one task at a time, calmly and effectively in an extremely busy and stressful work environmentWork in a confined, crowded space of variable noise and temperature levelLift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 poundsSafely and effectively use and operate all necessary tools and equipmentBe able to stand and walk for an entire shift, including moving safely through all areas of the restaurant, which may include stairs, uneven and slick surfacesAccessibility varies by location