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Steubens Arvada is hiring a Part time Pastry Cook! Steubens Arvada is the fourth restaurant from the local group behind Vesta Dipping Grill, Ace Eat Serve, and the original Steubens on 17th Ave. Serving regional American classics since 2006, Steubens has established itself as a top local destination. The concept has created an extremely busy restaurant that is perfect for cooks that take pride in their cooking skills, no matter how busy, and thrive in high volume environments. The Lead Pastry Cook will assist Secret Sauce F Executive Pastry Chef, Nadine Donovan. At Steubens we pride ourselves on making all of our pastries in house, from scratch. Daily pastry production includes the making of cookie dough, cake batter, mousse, ice cream and decorating cakes. Applicants should also meet the following qualifications: 2 years professional baking and pastry experience required. Cake decorating experience and a culinary degree is preferred. Must be self motivated, detail oriented, organized and efficient. Ability to maintain a positive attitude in a high-volume, fast paced environment. Availability: Mornings and weekends Eligible for employment in the US - verified through E-Verify Our company offers great benefits to kitchen staff including: Health insurance offered to full time kitchen employees at 3 months (50% paid by Steuben's, 50% paid by employee tax-free) Free staff meal during shifts 50% food and bar discounts at Vesta, Steubens, and Ace Eat Serve all other times 50% discounted company gym or yoga memberships (Colorado Athletic Club, Movement Climbing Gym, Corepower Yoga, Aspire Fitness) Weekly pay periods, Direct Deposit available If you are interested and meet the above qualifications, please reply with your resume attached.

Little Creatures isseeking a talented LeadLine Cook withexperience preparing high-end gastropub-style cuisine. Were looking for creative individuals who are willing to work alongside our Executive & Sous Chefs to power the success of our brewery & restaurant. Apply today if you can bring excellent culinary skills and high energy to our San Francisco team!Responsibilities:Prepares assigned items according to the Prep Lists and as assigned by managementCommunicates with management throughout the shift regarding inventory and availability of the productMeasures and assembles ingredients required for preparing standard recipes and as assigned by managementAssists in minimizing waste of productUnderstands and complies with food safety and temperature standardsCleans organizes and maintains walk-in refrigerator, dry storage area, and overall kitchen spaceWorks to ensure consistency in quality, portions, and presentationReceives and stores food and packaging as directed by managerCleaning; including dishwashing and basic maintenance of kitchenSafety:Continuously improve the safety and wellbeing of our people and our businessEnsure all equipment and substances are used and maintained in a safe conditionExperience:Minimum of 2 years cooking in a full-service restaurant, catering operation, brewery or similarKnowledge of kitchen equipment and utensilsKnowledge of food handling and safety and sanitation practicesAbility to understand and carry out details written and/or verbal instructions independentlyStrong working knowledge of professional cooking terminology, techniques, and meal prepMust possess or be able to obtain a California Food Handlers card before starting employment. ServSafe certification (preferred)Physical Demands: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 40 pounds without assistanceTalk or hear during face-to-face communications in a noisy commercial kitchen work areaStand for prolonged periods using hot stove/oven, cooking utensils including sharp knives and industrial kitchen equipmentSome exposure to smoke, steam, high temperatures and humidityOccasionally required to lift heavy weights (50 pounds or greater)Lion and Little Creatures is committed to upholding the values inherent in equal employment opportunity. The company strictly prohibits the discrimination against any person based on race, ethnicity, color, religion, creed, sex, gender, gender identity or expression, marital status, age, national origin or ancestry, physical or mental disability, medical condition, military status, veteran status, sexual orientation, genetic information, or any other consideration protected by federal, state, or local laws. Employment decisions are made strictly upon the basis of business needs, job requirements, and individual merit. Beyond the mere prohibition of discrimination, Little Creatures encourages and promotes a diverse workplace and knows that the diversity of its people is a source of strength.Job Type: Full-time

American Grind going into RiNo bar American BondedAmerican Grind is a fast casual burger restaurant serving house made burgers, hand cut fries, salads and milkshakes. We source everything locally and seasonally, and make all sauces in house.We are looking for a strong kitchen lead who is able to effectively run service, maintain food quality, abide by health inspection standards and lead a staff of 2-3 people.Also looking for line cooks who have experience in a fast paced kitchen and are ready to work nights and weekends.

MEC is looking for a Lead AM Prep Cook.We are a Pearl District restaurant with a menu drawing from extensive research and travels to Israel and surrounding areas. Here we cook exceptional plates that are culturally diverse yet cohesive, paying tribute to the exploration of people across the Mediterranean throughout history. Come join our tight knit team and create great food with us!We believe in quality products & equipment, strong leadership and a fun, positive work environment and are looking for a Lead AM Prep Cook to grow and learn with us.Our Benefits include:Paid Time OffExtensive Health insurance package at low employee cost5 day work week with shifts starting at 8 am and 10 am.Competitive salary based on merit and experience plus BOH tipsAmple opportunity to grow both at MEC and within the Toro Bravo Family.Generous employee discounts at Toro Bravo, Tasty N Daughters, Tasty N Alder, MEC, PLAZA DEL TORO, Shalom Yall, Shalom Y'all Restaurant & BYH Burgers.Applicants must work clean and keep calm under pressure. Send us your resume and we will contact you to set up a stage.*resumes may be shared between Toro Bravo, Tasty N Alder, Tasty N Daughters, PLAZA DEL TORO, Shalom Yall, Shalom Y'all Restaurant & BYH Burgers.

Description:Terravita Country Club in Scottsdale, AZ is excited to announce the exceptional career opportunity of Lead Lunch Cook. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service.Key Responsibilities of the Lead Lunch Cook: • Prepares the proper amount of food according to production or forecast sheets and production plans. • Prepares items in accordance with established recipes for a consistent product. • Learns and maintains standards in food production and quality. • Expedite orders in a timely manner. • Practices excellent operational sanitation. • Executes scheduled banquet functions. • Checks and dates all deliveries received reporting any variances to chef in charge. • Verifies that all coolers are at the proper temperatures and are cleaned on a daily basis. • Monitors inventory rotation to maintain fresh product with little or no waste. • Prepares inventory requisition and receive supplies as necessary for quality production. • Communicate equipment repair needs with chef in a timely manner. • Incorporates safe work practices in job performance.Minimum Qualifications for the Lead Lunch Cook: • High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience. • Food Safety and Sanitation Training.Other Qualifications: • Ability to read and speak English may be required in order to perform the duties of the job.

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

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

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

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 a love for 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 177450

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

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

Job Description The Lead Line Cook prepares food orders accurately and in a timely fashion in a high volume and fast-paced kitchen and assists with running the kitchen line. Ensures an excellent guest experience and helps ensure the Kitchen remains clean, organized, and in compliance with sanitation requirements. ESSENTIAL DUTIES/RESPONSIBILITIES/FUNCTIONS: Prepares/cooks food items and dishes using grill, flat top, oven, fryer, steamer, toaster, small kitchen appliances, and kitchen utensils including various knives Complies consistently with the correct portion sizes, cooking methods, published recipes and specials, quality standards and kitchen rules, policies and procedures. Makes cooking adjustments to accommodate guest requests Maintains relevant kitchen documentation; Prepares prep work, thawing, and stocking lists Performs shift preparation, nightly shutdowns, and cleaning duties; Cleans and organizes kitchen, cooking line, refrigerators, and work station Performs kitchen operations and procedures in accordance with sanitation regulations and guidelines Assist with training Kitchen employees. Performs cleaning tasks as necessary Assist with food running, busing, dish washing, and other related tasks as required Knows and follows all company, Environmental, Health, and Safety Management Programs. Works extra shifts and hours as required. Assists in other departments as needed. Other duties as assigned

Specific Accountabilities: Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Assumes 100% responsibility for quality of products served. Provides leadership and guidance to the back of the house associates in the absences of the Executive Store Chef. Knows and complies consistently with-out standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. Prepares item for broiling, grilling, frying sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. Follows proper plate presentation and garnish set up for all dishes. Handles, stores and rotates all products properly. Assists in food prep assignments during off-peak periods as needed. Closes the kitchen properly and follows the closing checklists for kitchen stations Assists others in closing the kitchen. Attends all scheduled employee meetings and brings suggestions for improvement. Demonstrate behaviors that will win guests for life. Demonstrate personal accountability for meeting expectations, goals, and quality of work. Communicate clearly and in a timely manner and use constructive feedback to make improvements. Work together as one team by recognizing accomplishments, demonstrating respect and appreciation, and actively helping others. Execute with operational integrity by anticipating problems, taking preventative measures, and adapting to changes that improve our operations or guest experience. Consistently follow Busch's policies and procedures. Share our passion for our products by being familiar with our products and services and actively seeking and sharing that information.

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.

Check reservation numbersGreet AM team, check schedules, prep lists, focus for the dayConfirm deliveries / qualities / orders correct, invoices, product stored correctlyContact Vendors, resolve any issuesCheck equipment, resolve any overnight issuesCheck refrigeration temperature logCheck Avero and log daily infoEvents & daily info overview with managementLine checks with CooksPre-Shift with BOHCheck Late deliveriesDry goods orders in by 4pmFamily MealCheck in with AM Porter before his/her departureComplete Chef Prep listReview specials if any with CDCFinal Line Check before serviceReview VIP resos or return clientele86 ListExpo servicePrep list for the next day Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Assumes 100% responsibility for quality of products served. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Preps, stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, saut burners, convection oven, flat top range and refrigeration equipment. Prepares item for broiling, grilling, frying, sauting or other cooking methods by portioning, battering, breading, seasoning and/or marinating. Follows proper plate presentation and garnish set up for all dishes. Follow sanitation guidelines set forth by Health Department Handles, stores and rotates all products properly. Assists in food prep assignments during off-peak periods as needed. Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen. Attends all scheduled employee meetings. Performs other related duties as assigned by the Chef or manager-on-duty.Qualifications: 5 years of experience in kitchen preparation and cooking. Must be able to communicate clearly with managers, kitchen, and dining room personnel. California Food Handlers Card required.Working Conditions and Expectations: Work schedule may vary between early morning to late evening, weekends and holidays. Shifts will be 8 hours and you may at times be asked to work overtime. Always act in a professional manner that represents the restaurant, owners, partners and staff. Respectful to all guests that have chosen to dine in our restaurants. Demonstrate teamwork in all areas of the restaurant. Work with a positive attitude in all types of situations. Follow safety and sanitation rules and laws at all times. Always act in the best interest of the restaurant, fellow employees and guests. Welcome and accept feedback and coaching from the management team in order to maintain and grow as an employee.

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

Please apply using direct link - 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 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.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.

Now hiring a lead cook/ shift supervisor position. good starting wage, potential to earn over 40k per year plus benefits. Bonuses possible as responsibilities increase.Great opportunity with a well respected restaurant.

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 a love for 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 177450

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. Lead Cook/Tournant - Allie's Cabin - Full Time, Winter Seasonal - Beaver Creek, CO Allie's Cabin is looking for experienced cooks to help lead our established culinary team. As a leader of the team, you will be responsible for establishing and maintaining our high standards of food quality and service. Working at Allie's Cabin means taking pride in the food you place on a plate. It means working within an established and professional culinary team. And it means working at the top of your game. Allie's Cabin functions as a private club restaurant by day and caters to an elite clientele in the evenings. Our menus involve extensive scratch cooking with top shelf ingredients. Menus range from classic "club fare" at lunch to custom dishes created for our exclusive wine dinner series. From daily buffets, to wine dinners, to guest chef appearances during Food & Wine Weekend, Allie's Cabin is a wonderful experience to add to your culinary career. The Lead Cook/Tournant is a leader in the kitchen. The position is for an experienced cook who displays positive leadership skills, who is career-oriented, creative, and active. Duties and responsibilities will include: * Assist Executive Chef and Sous Chef in organization and execution of the production, station, buffet and special event mise en place * Communicate with the front of the house and follow detailed instruction, both oral and written, of the chef, sous chef and general manager * Take responsibility for the product used and manage it to ensure a quality product is presented to members and guests * Work with the Executive Chef, General Manager and Sous Chef to prepare, cook and carry out established quality standards. * Demonstrate proficiency in all kitchen stations. Train junior staff in use of all kitchen equipment and proper execution of menu items. * Expedite food, solve problems as they arise and be flexible in dealing with special requests. * Assist with stocking, maintaining and cleaning food preparation areas. * Assist with ordering, recieving and proper storage of all food items. * Know and follow all company safety guidelines and enforce use of personal protective equipment when working. * Must practice good personal hygiene and safe food handling skills * Other duties as assigned Qualifications: * High School Diploma or Equivalent - required * Able to read, write, speak, comprehend and understand English fluently - required * Able to lift and carry 50 lbs - required * Minimum 3 years fine dining experience - required * Able to work in a hot kitchen environment for up to 8 hours during a shift - required * Able to give and receive oral direction in a loud kitchen environment - required * Able to work weekends and holidays as necessary - required * Advanced knowledge of proper cutting techniques, kitchen safety and sanitation - required * Able to work standing on feet for at least 8 hours at a time- required * Two year Culinary degree - preferred 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 174650